White Cabbage Riesling Soup with Eel Rolls

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White Cabbage Riesling Soup with Eel Rolls
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
4
For the pancakes
50 grams Pastry flour
1 pinch salt
100 milliliters milk
1 egg
butter (for sauteing)
For the soup
1 onion
150 grams starchy potatoes
3 Tbsps butter
200 milliliters Riesling
600 milliliters Vegetable broth
150 grams Sauerkraut (drained)
1 bay leaf
salt
freshly ground peppers
freshly grated Nutmeg
100 milliliters Whipped cream
For the pancakes stuffing
150 grams fish fillets (such as pike or perch)
salt
1 egg white
4 Tbsps Whipped cream
1 Tbsp scallions
1 Tbsp freshly chopped Dill
150 grams skinless Smoked eel
How healthy are the main ingredients?
potatoSauerkrautWhipped creamWhipped creamDillsalt

Preparation steps

1.

For the pancakes: In a bowl, whisk together the flour and salt. Add the milk and the egg and whisk until smooth. Let the batter rest for 15 minutes. Heat some butter in a non-stick skillet and working in two batches cook 2 thin pancakes. Transfer to a plate and let cool.

2.

For the soup: Peel the onion and the potato and cut both into small cubes. Heat 1 tablespoon of butter in a skillet and saute the onion and potato until crisp-tender, without browning. Add the wine and the broth. Add the sauerkraut and the bay leaf and season with salt, pepper and nutmeg. Bring to a boil, reduce to a simmer and cook over low heat for 20 minutes.

3.

Preheat the oven to 120°C (approximately 250°F). Line a baking sheet with parchment.

4.

For the filling: Rinse the fish and pat dry. Coarsely chop the fish and place in the freezer to firm up, about 10 minutes. Transfer the fish to a blender and puree with the egg white, a pinch of salt and enough of the cream until the mixture becomes a smooth, spreadable paste. Spread the stuffing on the two pancakes and sprinkle with chives and dill. Place the eel in the center of each   pancake and roll up. P

5.

Remove the bay leaf from the soup and discard. In a blender or food processor, puree the soup, then strain it back into the pot through a sieve. Add the cream and simmer until heated through. If you prefer a thicker soup, stir a little cornstarch into some cold water, add it to the soup and simmer until thickened. Season to taste, remove from the heat and swirl in the remaining butter.

6.

Pour the soup into bowls, cut each pancake diagonally into 6 pieces, place them in the soup and serve.

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