Makes: 8 - 10 pancakes
Cooking time:  30 Minutes

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• 500 g oak-smoked haddock steaks
• 300 ml Clover Fresh Full Cream Milk, for poaching
• 15 ml Clover Mooi River Butter
• 1 onion, chopped
• 1 clove of garlic, crushed
• 45 ml cake flour
• 2 ml cayenne pepper
• salt and freshly ground black pepper to taste
• 20 ml flat-leaf parsley, chopped
• 10 ml tomato paste
• 200 g Clover MatureCheddar, grated 

1. Sift the flour and salt together.
2. Place the fish in a shallow heavy-based saucepan. Add enough milk to cover the fish and simmer over a low heat until fish is opaque and flaky.
3. Remove fish from milk and reserve milk. Top milk up to make up 300 ml. Flake fish and set aside.
4. Heat the butter in a heavy-based saucepan. Add the onion and garlic and sauté until the onion is translucent. Add the flour and stir until flour is absorbed. Add reserved milk and stir until mixture has thickened. Add the fish and cayenne pepper and season to taste. Add parsley and tomato paste and half the cheese.
5. Spoon fish mixture into the centre of pancakes.
6. Divide the cheese between the pancakes, sprinkle over the fish fillings and roll or fold pancakes closed. Serve immediately.

Variations:

Tuna and cheese filling:
Replace the poached haddock with 2 x 170 g cans Tuna in brine, drained. Fry for a few seconds with the onion and garlic before adding the paprika, seasoning, parsley and tomato paste.