Smoked haddock pancakes

• 12 pancakes
• 1½ oz (40 g) butter

Cut the smoked haddock in pieces and put into a saucepan along with the milk and sufficient water to cover. Add the parsley and bay leaf, cover, and poach for 10 minutes. Transfer the fish to a plate and when cool enough to handle, flake the fish, discarding skin and bones. Strain ½ pint (