Pancakes with Sautéed Vegetables and Fish Nuggets

4 persons

Ingredients:

Pancakes:
1 egg
1 egg white
3 dl skimmed milk
1 1/2 dl white flour
salt and pepper
a little oil

Filling / fishballs:
1 jar of asparagus, cut / tips
1 tin of Bornholms Fish Nuggets
5 dl skim milk
2 tbsp. maize flour
salt and pepper

Sautéed Vegetables
2 leeks
2 large carrots
2 red onions
1 bunch of Broccoli
1 tbsp. olive oil
1 tbsp. Acacia honey
salt and pepper
1 dl finely chopped parsley

Whip the pancake batter ingredients together adding first a little milk, then flour, then milk again, etc., for a smooth lump-free consistency. Fry the pancakes on a large, non-stick frying pan with some olive oil. The pancakes should be slightly thicker than crêpes. Drain the brine from the asparagus and pour into a thick-bottomed saucepan. Mix the maize flour with 1 dl of the milk and add to the brine in the saucepan. Slowly heat the mixture as you add the rest of the milk a little at a time. When the mixture starts to boil and thicken, add salt, pepper, the cut asparagus and drained fish nuggets. Heat the mixture thoroughly, stirring constantly but carefully until it has the preferred, slightly thickened consistency. Peel and cut leeks and carrots into elongated slices. Peel the red onions and cut into wedges. Cut the broccoli into small sprigs. Mix the oil and honey in a frying pan and place over high heat. When the mixture starts to bubble, add the vegetables and turn down the heat to medium. Add salt and pepper and sauté the vegetables for about 5 minutes.
Serve the sautéed vegetables as an accompaniment to the pancakes.
Serve with rinsed, freshly chopped parsley.