Fish Lollipops with Cream Cheese
- 2 Catfish (each 200 grams, without skin)
- 100 grams sugar
- 100 grams salt
- 100 grams Pickling salt (ask the butcher)
- 30 milliliters olive oil
- 1 handful smooth parsley
- 425 milliliters milk
- 3 eggs
- 250 grams Pastry flour
- 3 tablespoons butter (for cooking)
- 300 grams Double cream cheese (60-75% fat)
- 50 grams Whipped cream
- freshly ground peppers
- 3 tablespoons chopped Dill
- 300 grams Greek Yogurt (0.1% fat)
Rinse the catfish the day before and pat dry with paper towels. Mix sugar, salt and pickling salt. Lay the fish fillets next to each other in a large baking dish and cover with the salt mixture. PickleA approximately 16 hours, turning after half the time. Rinse off the salt mixture and rub the fish fillets with the olive oil.
Dip the parsley in boiling water about 30 seconds, rinse under cold water, then drain. Put in 75 ml (approximately 1/3 cup) water and purée with a hand blender. Whisk in milk, eggs, 2 pinches of salt and flour. Let soak for 20 minutes.
Heat some butter in a pan and ladle in a small amount of batter, spreading thin. Bake crepe on each side 1-2 minutes. Repeat until batter is gone. Stir together the cream cheese with the cream until smooth, season with salt and pepper. Stir 2 tablespoons dill into the cream cheese.
Cut the catfish in thin slices. Spread cling film on the work surface, place a crepe on the film and spread with cream cheese. Top with fish slices and roll up tightly using the sheet over the filling. Repeat until all ingredients are used up and chill the resulting rolls until ready to serve, but at least 2 hours.
Just before serving, remove film, cut into slices and carefully put on wooden skewers. Mix the rest of the dill with the yogurt and serve with fish lollipops.