Savoury Pancake Bites with Roe
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
698
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 19.4 μg | (97 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ cup Buckwheat flour
- ½ cup flour
- ⅔ cup milk
- 4 eggs
- 2 ½ Tbsps butter
- 3 Tbsps vegetable oil
- 1 ⅓ cups Smoked eel (finely chopped)
- ⅔ cup dry white wine
- 1 tsp Noilly Prat
- ½ lemon (juiced)
- 3 sheets white gelatin
- ⅞ cup cream (at least 30% fat)
- ⅓ cup trout Caviar
- Dill (to garnish)
Preparation steps
1.
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.
2.
Puree the eel, white wine and the Noilly Prat in a blender and sieve. Season with the lemon juice, salt and ground black pepper.
3.
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
4.
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.
5.
To serve, cut into thick slices and and served garnished with the remaining caviar and the dill.
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