fish crepes

Serves 4-6

Use a mix of whatever fish is available, such as pollack, cod, gurnard or salmon. Fat prawns (ideally sustainably farmed) give textural contrast as well as flavour.

2oz/60g butter

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2 leeks, sliced and washed
Small clove of garlic, crushed
1lb/450g mixed fish
½lb/225g cooked, shelled prawns
½ pint/280ml milk
A bay leaf or a sprig of thyme
11oz/300g spinach
1oz/30g flour
6 tbsp single or double cream
8 pancakes
1oz/30g freshly grated Parmesan

• Melt half the butter in a large pan and add the leeks. Cook gently until soft but not browned.

• Stir in the garlic and put to one side.

• Cut the fish into little chunks. Put into a pan with the milk and thyme or bay leaf, and heat gently until the fish is just cooked. Drain, and return the milk to the pan.

• Add the spinach to the milk pan, cover and simmer until wilted. Drain the spinach into a sieve placed over a bowl, pressing down well.

• Mix the spinach and the garlicky leeks gently with the fish, reserving the milky liquid.

• Melt the rest of the butter in a small pan and stir in the flour. Cook for a minute or so, then add the fishy milk. Extract the thyme or bay leaf from the fish and add that too.

• Stir, heating gently, until the sauce is smooth and as thick as single cream. Leave to cool.

• Mix about a teacupful of the sauce, plus the prawns, with the spinach and fish. Taste and season. Stir in 3 tbsp cream.

• Take an eighth of the mixture and dollop onto a pancake. Roll up and place in a buttered oblong baking dish (one large enough to take the pancakes in a single layer).

• Repeat with the rest of the pancakes, lining them up neatly.

• Mix the last of the cream with the rest of the sauce and drizzle over the pancakes. Scatter with Parmesan. Keep refrigerated for up to six hours.

• When you are ready to eat, preheat the oven to 375F/190C/gas mark 5. Bake for 20 minutes, until browned and hot through. Serve straight away. 

good but needs more flavour

Boulangere Potatoes

 

 Ingredients

• 2 onions , thinly sliced
• few thyme sprigs
• 2 tbsp olive oil
• 1½ kg floury potatoes , such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
• 425ml vegetable stock 

Serves 8

Preparation and cooking times

Prep 20 mins
Cook 1 hr

Vegetarian, Low-fat

1. Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
2. Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

http://www.bbcgoodfood.com/recipes/5056/boulangre-potatoes

very good
? half the stock