Stuffed Pancake Rolls
Mix the flours, milk, eggs, butter and a pinch of salt. Let stand for 30 minutes. Cook small amounts of batter in a little oil in a nonstick skillet to form thin crepes.
Puree the eel fillets with white wine and Noilly Prat in a blender. Strain through a sieve. Season with lemon juice, salt and pepper. Soften the gelatine in cold water and melt in a water bath. Beat the cream until stiff peaks form. Fold in the eel puree and half of the trout roe. Refrigerate until the mousse is firm. Spread the mousse thickly on the crepes. Roll up and refrigerate at least 2 hours. To serve, cut rolls into thick slices. Sprinkle with remaining trout roe and garnish with dill.