Pancakes with Smoked Fish and Creamy Sauce
- For the pancakes
- 6 eggs
- 6 tablespoons Whipped cream
- 50 grams Pastry flour
- freshly grated Nutmeg
- vegetable oil (for cooking)
- 1 smoked trout
- 150 grams Crème fraiche
- freshly ground pepper
- 100 grams Smoked salmon
- 50 grams Stinging nettle (or lemon balm leaves)
- 2 tablespoons butter
For the pancakes: Whisk eggs with whipped cream. Sift flour over the mixture and stir quickly. Season with salt and nutmeg. Let batter swell for 30 minutes.
Crush trout filet with a fork. Whisk creme fraiche ands season with salt and pepper. Cut salmon into thin strips and fold together with trout into creme fraiche.
For the sauce: Melt butter and skim all foam. Whisk egg yolk with lemon juice over hot water bath and gradually add butter. Season with salt, pepper, white wine and sugar.
Heat oil in a pan and cook small thin pancakes until golden brown on both sides. Spread each pancake with smoked fish mixture and roll up, arange on plates. Rinse and pat dry nettle leaves. Heat butter in a pan and saute leaves briefly. Drizzle sauce over pancakes and sprinkle with leaves, serve immediately.