Whitefish in Mushroom Pancakes

Mix the flour with the milk, egg, 2 tablespoons butter and 1 pinch of salt. Let stand for 10 minutes. Clean the mushrooms and cut half of them into thin slices. Cut the rest into small cubes. Peel the shallots and finely dice. Blanch the tomatoes, peel and dice small.

In a pan, cook 1/4 of the mushroom slices in a little oil. Season with salt and pepper. Add a quarter of the pancake batter. Cook until golden brown, flip and cook for 1-2 minutes more. Remove from pan and cook the other three crepes in the same way.

Trim the whitefish into fillets about 12 cm (approximately 5 inches) in length.  Brush with 2-3 tablespoons cream and season with salt.

Preheat the oven to 160°C (approximately 325°F).

Trim the pancakes to the length of the fillets. Season with salt, pepper and place two fillets on the crepe, end-to-end in a column. Roll the pancake around the fish, place on a pan lined with baking paper with 1-2 tablespoons melted butter. Bake about 10 minutes.

Meanwhile, sauté one tablespon shallots with half of the diced porcini mushrooms 1-2 minutes, season with salt and pepper and remove from heat. Mix in the diced tomato.

Rinse and drain spinach. Sauté 1 tablespoon shallots with the spinach in 1 tablespoon hot oil. Remove from the pan, let cool slightly and chop finely. Froth the remaining butter with the flour and stir in the remaining cream. Simmer the sauce, mix in the spinach and season with salt and nutmeg.

Sweat the remaining shallot in 1 tablespoon oil until translucent and pour in the stock. Simmer for 2-3 minutes, remove from heat, add the crème fraîche. Season with salt and mix with a hand blender.