Savoury Pancake Bites with Roe
6,9 / 10
ready in 1 hr 30 min.
Mix together the flours, milk, eggs, butter and a pinch of salt. Leave to rest for 30 minutes then bake thin pancakes from the mixture using the oil.
Puree the eel, white wine and the Noilly Prat in a blender and sieve. Season with the lemon juice, salt and ground black pepper.
Soften the gelatine in cold water and melt in a bain-marie. Stir the gelatine into the eel mixture and whip the cream until semi-stiff. Fold half the caviar into the cream and add to the eel mixture
Chill the mousse and as soon as it begins to gel, spread onto the pancakes. Roll up the pancakes and chill for at least 2 hours.
To serve, cut into thick slices and and served garnished with the remaining caviar and the dill.