Pancakes With Lemon Sole, Smoked Cod And Cheese Sauce

–FISH–
12 oz Lemon sole filleted and
-skinned
12 oz Smoked cod
1 Bayleaf
3/4 pt Milk

-CHEESE SAUCE-
2 oz Butter
2 oz Flour
Salt and pepper
3/4 pt Milk; (remaining from
; poached fish)
2 oz Ardrahan cheese or cheddar –
-cut into; (this way it will
; small pieces, melt easily
-in the
; sauce)

Sieve flour and salt into a bowl. Add the eggs and gradually beat in enough
milk to make a thick batter. Heat oil in a frying pan until hot and make
each pancake by adding a tablespoon of butter to the pan. (Two or three can
be cooked at the same time). Fry until golden brown – keep warm.

Fish:

Cut fish into bite-size pieces and poach in milk with bayleaf for 2-3
minutes until cooked. Remove the fish and keep warm. Use the milk to make
cheese sauce.

Cheese Sauce:

Melt butter in saucepan. Stir in the flour and cook over a low heat for 1-2
minutes. Gradually add milk stirring all the time to make a smooth sauce.
Gently bring to the boil then add cheese and salt and pepper. Pour cheese
sauce over fish and serve with pancakes.