Crepes with Smoked Eel Mousse

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Crepes with Smoked Eel Mousse
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
Ingredients
75 grams Buckwheat flour
75 grams Pastry flour
150 milliliters milk
4 eggs
30 grams butter
3 Tbsps vegetable oil
200 grams Smoked eel
150 milliliters dry white wine
1 tsp Noilly Prat
½ lemon (juice)
salt
freshly ground peppers
3 sheets gelatin
200 milliliters Whipped cream (at least 30% fat content)
50 grams Trout roe
Dill (for garnish)
How healthy are the main ingredients?
Whipped creamegglemonsaltDill

Preparation steps

1.

Make a batter from the flour, milk, eggs, butter and a pinch of salt, then let it rest 30 minutes. In a nonstick skillet, fry thin crepes in portions in a little oil.

2.

Chop eel fillet and finely puree with white wine and Noilly Prat in a blender and strain through a sieve. Season with lemon juice, salt and pepper. Soften gelatin in cold water and melt while dripping wet in a bowl over a pot of hot water. Fold into eel mixture. Whip the cream half stiff and fold with half of the caviar. Add to eel mousse and refrigerate. As soon as it starts to gel, spread on the crepes. Roll up crepes and put in the refrigerator at least 2 hours. Before serving, cut into thick slices, sprinkle with remaining caviar and garnish with dill.