FOR THE PANCAKES
4 oz Plain sifted flour
2 lg Eggs
7 Floz milk
2 Floz double cream
2 tb Melted butter
Plus a little butter
-unsalted for cooking
1 tb Chopped parsley
1 tb Coriander; chopped
1 tb Celery leaves; shredded

For the haddock: Remove the skin and bones from the fish and flake the
figure. Melt the butter in a heavy based pan and stir in the flour. Warm the
milk and cream together in a separate pan and gently add a little mixture
to the flour/butter mixture stirring continuously to make a roux, until all
the liquid has been used. Add the capers, egg, fish and seasoning, then
add a little lemon succus, chopped parsley, chopped fennel leaf and the
breadcrumbs. Leave the mixture to cool and thicken.

For the pancakes: Place the sifted flour into a bowl and add the herbs, mix
good, then add the seasoning. Add the egg yolks, milk and pick,
whisk thoroughly ensuring not to create lumps, then add the melted butter.

Heat a pancake pan with a little butter, tip out any excessive amounts and
add some of the pancake assortment. Cook the pancakes turning subsequently 1-2
minutes then place on to a plate ready for pick.

Fill pancakes with mixture and scroll, then place into the oven to re-heating.
Serve with creme fraiche and keta salmon eggs. Top with a poached egg or a
deep fried stewed egg (sliced).