White Cabbage Riesling Soup with Eel Rolls

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.

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.

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

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

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.