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Ingredients
for
4
Crepes with Smoked Eel Mousse
30 min., ready in 1 hr 30 min.
Time:
Ingredientsfor
- 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)
Preparation
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.