Pancakes with Creamy Salmon Filling
Ingredients
- For the filling
- 250 grams Salmon
- ½ untreated lemon
- 150 grams shrimp
- salt
- peppers
- 250 grams fresh Spinach
- 2 small Fennel bulb
- 3 shallots
- 20 grams butter
- 100 milliliters fish stock
- 200 milliliters Whipped cream
Preparation steps
For the dough: Mix the eggs with the flour, salt, milk and water. Let soak for about 30 minutes. Wash the dill, shake dry and chop finely.
For the filling: Rinse the salmon, pat dry and chop. Rinse the lemon in hot water, rub into a little bowl and squeeze the juice. Rinse the shrimp, pat dry and mix with the lemon juice. Season with salt and pepper. Rinse the spinach thoroughly and drain. Rinse the fennel and pick the leaves. Cut the fennel tubes into fine strips. Peel, chop and sauté the shallots in butter with the fennel. Pour the fish stock, cover and simmer for about 10 minutes. Pour in the fennel cream and leave simmer for about 8 minutes. Add the spinach.
Fold the chopped dill and fennel leaves into the dough and bake 8 pancakes. Mix the crab and salmon with the vegetables and let stand briefly. Distribute the vegetables evenly on the pancakes and serve.
