Fish pancake day

8 pancakes made in the small nonstick

3 smoked mackerel fillets, skinned, simmered in 1.5 c water

2 cups fishy white sauce

    3 Tbsp flour, 1.5 c fish bouillon + 0.5 c milk

2 heaping spoons sour cream

In a med saucepan, simmer the fillets in1.5 c water for 10 min. Remove them to a mixing bowl and shred with two forks. Reserve the hot cooking bouillon. In the saucepan, cook 3 Tbsp flour in butter. Pour in the hot bouillon, whisking away lumps, and bring to simmer. Add in 0.5 c milk, gradually to keep up temp. Cook for 10 min over lowest heat. Pour 0.5 cups of sauce into the shredded fish. Stir in sour cream.  Add black pepper and check seasoning. Butter a blue rectangular casserole and spread around half the remaining sauce. Roll the pancakes with filling and arrange in the casserole. Cover with the rest of sauce. Bake at 180 C till bubbly browned, 45 min to 1 hr. Let it sit 10 min.