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Cooking
Savory Dill Crêpes with Marinated Trout
· 4 servings
Prepare the fish
Rinse the trout fillets and pat them dry. Remove any remaining bones. Place them in a bowl.
Marinate
Pour over the juice squeezed from two lemons. Season with salt and pepper. Sprinkle with finely chopped garlic and thinly sliced shallot. Top with dill, and if you like, cover with a few lemon slices too.
Chill
Cover with plastic wrap and refrigerate for three hours. Afterwards, slice the fillets into thin pieces, discarding the skin.
Make the crêpe batter
Whisk the eggs until frothy. Add the milk and stir together. Mix salt into the flour, then gradually fold this dry mixture into the wet ingredients. Whisk or stir with a wooden spoon until you have a smooth, lump-free batter.
Add the dill
Stir in the finely chopped dill.
Fry the crêpes
Fry thin crêpes in a good-quality non-stick pan – no fat is needed. If you do want a touch of fat, I recommend frying in ghee (clarified butter).
Assemble and garnish
Spread the dill crêpes with seasoned soured cream, then layer over the marinated fish. Roll up the crêpe and slice it into rounds. Garnish with a little more dill, if you like.