Crepe with Nile Perch in Mornay Sauce

This is a delightful dish with a crepe folded over the fish sauce and is ideal for dinner or a smaller serve for starters.

Ingredients serve 6

Crepe (recipe)

250 ml milk

25 g butter

25 g plain flour

½ tsp salt

¼ tsp white pepper

35 g shredded cheddar cheese

1 egg yolk

450 g steamed Nile Perch

1 tbls finely chopped chives

Method

Make crepes according to the recipe. Make the Mornay Sauce by melting butter in a saucepan on low heat and mix in the flour with a whisk. Add milk, salt and pepper while whisking continue to whisk while bringing to the boil on medium heat. Add cheese and whisk until melted and combined. Take the sauce of the heat and whisk in the egg yolks. Shred the steamed Nile Perch and blend in the sauce with chopped chives. Place a crepe on a plate and spread the Nile Perch mixture evenly on half of the crepe. Fold the crepe over and sprinkle some chopped parsley.

Note: If you prefer a stronger fish flavour use fish stock in the sauce instead of milk.