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Ingredients
Smoked Trout and Herb Crêpes
- For the crêpes
- 1 small Steelhead trout (about 1 kg) (approximately 35 ounces) (filleted, skinless)
- 1 organic Grapefruit (juiced and zested)
- 1 organic Orange (juiced and zested)
- 1 bunch Dill
- coarse Sea salt
- freshly ground peppers
- 2 Tbsps finely chopped, mixed Fresh herbs (such as parsley, dill, sorrel, chervil and chives)
- 2 eggs
- 60 grams Pastry flour
- 250 milliliters milk
- 1 pinch salt
- butter (for cooking)
- Dill (for garnish)
- For the salad dressing
- 3 Tbsps Walnut oil
- ½ tsp Mustard
- 2 Tbsps balsamic vinegar
- 1 Tbsp Raspberry vinegar
- salt
- freshly ground peppers
- ½ tsp sugar
- To garnish
- 150 grams lamb's lettuce
- 4 Tbsps Crème fraiche
- Dill
For the trout: Arrange the trout fillets in a flat dish, drizzle with citrus juice and sprinkle with citrus zest and dill. Sprinkle with salt and pepper. Cover with plastic wrap and refrigerate for about 2 days.
For the crêpes: Whisk together the herbs, eggs, flour, milk and salt. Set aside for 15 minutes. Cook thin crêpes in hot butter and keep warm.
For the salad dressing: Whisk together the mustard, vinegar and sugar. Season with salt and pepper then gradually whisk in the oil. Just before serving, rinse the mache and toss with the dressing.
Arrange the trout fillets on a cutting board, remove the herbs and spices and cut into thin slices diagonally with a sharp knife. Arrange over the crêpes and fold into quarters. Serve with crème fraîche, dressed mache and dill.
(Percentage of daily recommendation)
| Calorie | 1,128 cal. | (54 %) | ||
| Protein | 156 g | (159 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |