(Main course - Serves 4)
Ingredients
100 ml / 4 fl oz milk
500 g / 1 lb cod fillet without skin, cut into smaller pieces
2 medium sized eggs
1 chopped onion (approx. 75 g / 3 oz)
10 g / 1/2 oz small parsley sprigs
3 tbsp plain flour
3 tbsp potato flour
1/2 tsp salt
freshly ground pepper
25 g / 1 oz Lurpak® Slightly Salted Butter
Stir Fried vegetables
2 squash (approx. 400 g / 14 oz)
25 g / 1 oz Lurpak® Slightly Salted Butter
100 g / 4 oz rinsed fresh baby corn
2 leeks, cut into thin rings (approx. 200 g / 7 oz)
2 tsp Japanese soya sauce
1 tsp finely grated fresh ginger
freshly ground pepper
Decoration: Flatleaved parsley and freshly ground pepper.
Accompaniments: 240 g / 9 oz coarse bread and 75 ml / 3 fl oz Japanese soya sauce.
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Instructions
Put all ingredients for the fish pancake into a food processor in the order they are listed. Chop at highest speed for 10-15 seconds - or until the mixture is smooth. Leave to rest in the refrigerator, covered, for approx. 30 min.
Fry half of the butter in a frying pan (approx. 21 cm / 8 1/4" diam.) until golden. Spread the fish mixture in the frying pan to make a thick pancake. Fry over a low heat for approx. 10 min. Slide the fish pancake onto a large plate. Put remaining butter onto the fish pancake and place the frying pan on top like a lid. Turn it around quickly and fry the other side for another 10 min., still over a low heat.
Stir Fried vegetables: Split the courgettes lengthways and remove seeds. Cut the courgettes into 1/2 cm / 1/4" slices. Melt the butter in a wok or deep frying pan over a high heat, but without browning. Fry the corn over a moderate heat for approx. 2 min. Add leeks and fry for approx. 1 min. Add courgettes and fry for another 2 min. (approx. 5 min. in all). Add remaining ingredients and season.
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