- For the broth
- 500 grams Monkfish
- 500 grams Fish bone
- dry white wine
- 4 crushed, white peppercorns
- 1 tablespoon Curry paste (or curry powder)
- 5 tablespoons Pineapple juice
- 1 tablespoon cold butter
- For the vegetables
- 2 Kohlrabi
- 1 bunch scallions
- 2 tablespoons butter
- freshly ground pepper
For the broth: Boil fish, bones, wine, ½ the water, peppercorns and salt for 15 minutes. Strain through a sieve, add cream and reduce to 1/8 liter (approximately 0.5 cups). Stir in curry and pineapple and simmer for another 10 minutes. Add pieces of butter.
stir together the flour crepes, milk, eggs and oil to form a dough. Heat the clarified butter in a frying pan and bake the pancakes in succession gossamer. Then next to each other on the work surface.
For the crepes: Combine flour, milk, eggs and oil. Heat clarified butter in a frying pan and add a bit of dough. Cook until golden brown on each side, remove and keep warm. Repeat until all dough is cooked.
For the filling: Chop 100 grams (approximately 3.4 ounces) of monkfish and mash together with cream. Season with lemon juice and salt. Press filling through a sieve and chill.
For the vegetables: Peel kohlrabi and cut into crescent-shaped segments. Rinse and slice scallions. Heat butter in a pan and cook kohlrabi and scallions until al dente. Deglaze with a bit of water and season with salt and pepper. Add some sugar.
Place filling onto crepes and roll up firmly. Brush with beaten egg and sprinkle with sesame seeds. Place crepes in an ovenproof dish and bake in an oven preheated to 180°C (approximately 350°F). for 10 minutes.
Puree broth with an immersion blender. Cut each roll diagonally into three parts and transfer to plates. Serve with broth and vegetables.