Pancakes filled with Salmon in a lemon sauce
- salmon filling with Lemon sauce:
- 125 grms plain flour
- Pinch of salt
- 1 egg
- 300 ml of milk
- 400 grms of fresh salmon fillet
- 2 bay leaves
- Black peppercorns
- 40 ml white wine
- 65 ml cream
- Sugar to taste
- 10 g butter
- 1 tablespoons fresh lemon juice
Sift the flour into a bowl add the salt and crack the egg into the middle of the pile. Add half the milk and whisk in, stirring vigorously to bring all the flour down from the sides of the bowl. Add the rest of the milk, gradually whisking in carefully to get rid of any lumps and give the batter a good whisk to get some air into it. Leave the batter to rest for about 20 minutes in a cool place.
Take a small frying pan and wipe it with oil. Put on a medium flame and allow to heat through. Before using the batter rewhisk it. When the frying pan is hot add a ladle (about 3 tablespoons) of batter into the frying pan tipping the pan to cover the base completely with the batter. Cook one side until it parts from the bottom of the pan. Test that it is ready to toss by shaking the pan slightly. If it is free from the bottom it is ready to toss. Flip the pancake to turn and cook the other side. When cooked place on a warm plate and keep warm in a low oven. As you cook each pancake add it to the pile on the plate separating each with a piece of greaseproof paper.
Salmon filling with Lemon sauce:
Put the salmon in a dish with some milk, bay leaves and the peppercorns. Cook the salmon in the microwave on high for about 3 - 4 minutes and flake into pieces when cool, not too small.
Place wine in a small saucepan; simmer over low to medium heat until reduced by half. Add cream and simmer gently until mixture reaches a sauce-like consistency. Add butter, lemon juice and parsley and stir until butter is melted and mixture is smooth. If the sauce is a little thin, simmer, stirring constantly, until it reaches the desired consistency. If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is fixed. Taste carefully ad add sugar if it is too tart. Stir the sugar in to dissolve.
Add the flaked salmon to the sauce. Take one pancake at a time and spread a tablespoon of the mixture about one third from one end and then roll up. Serve on their own or with broccoli, preferable steamed, and add a little sesame oil at the end of the steaming or boiling if you have it.
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