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| Spinach and Potato
Pancake with Crispy Crusted Cod |
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Overall preparation time: 30 min
Serves:
4
Description: A lightly, healthy supper time dish for
young families.
Per serving: 418 calories , 9 (g) of
fat |
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| Ingredients |
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For the
pancakes:
salt
and freshly ground black pepper
4 x 150g pieces loin cod
fillet, or other white fish
300ml (� pint) milk
200g
(7oz) spinach
freshly
grated nutmeg
50g
(2oz) JS Instant Mashed potato
mix
175g (6oz) plain
flour, sifted
1 medium size egg
For
the crumb crust:
2 slices white
bread, crusts removed
1 tablespoon butter,
melted
1 tablespoon fresh herbs,
finely chopped
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| Instructions |
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Preheat the oven
to 200 C, 400 F, Gas Mark 6.
Prepare the instant mashed
potato according to the pack instructions.
Prepare the
pancakes, place the flour into a mixing bowl, gradually add the
beaten egg and milk. Beat the batter until smooth. Allow
the batter to stand for 30 minutes.
Wash the spinach
leaves thoroughly and remove the stalks, place the washed leaves in
a microwaveable bowl and cover the bowl with cling film. Cook
the spinach for 2 minutes on a high setting. When the spinach
is cool squeeze out the excess liquid and roughly chop the
leaves.
Place the bread in a food processor and process
for 10 seconds until the bread has been crumbed.
Mix
all the ingredients for the crumb crust together, add seasoning to
taste, divide into four and place it on top of the four pieces of
cod.
Place the cod onto a lightly oiled baking sheet
and into the preheated oven for 12 minutes.
Add the
mashed potato, nutmeg, salt, pepper and spinach to the pancake
batter. Heat 1 tablespoon of oil in a frying pan over a
moderate heat. Pour in sufficient pancake batter to make a
pancake approximately 7cm (3 inches) in diameter. Cook the
pancake for 2 minutes on each side. Cook all the pancakebatter
in this way to make 8 pancakes. It should be possible to cook
2-3 pancakes at one time.
When the pancakes are cooked,
serve the cod on top of the pancakes with some wilted leaves eg
rocket.
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