Name: Elegant Dill Crêpes with Marinated Trout
Prep time: 22 min
Cook time: 20 min
Total time: 242 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 2 clove Garlic; 450 milliliter Fresh Semi-Skimmed Milk (1.5% Fat); 200 gram All-purpose wheat flour; 200 gram 20% Sour Cream; 2 piece Chicken Eggs; 1 piece Lemon; 8 gram Black Pepper; 2 piece Shallots; 250 gram Whole Trout; 13 gram Salt; 120 gram Dill

Step-by-step method

Let’s cook

At a glance

You're making delicate crêpes infused with dill and topping them with lightly marinated trout that's been cured in lemon juice for three hours – the trickiest part is getting the timing right since the fish needs a good chill before you even start on the crêpes. The actual cooking moves quickly once everything's prepped, and you'll end up with an elegant appetizer that looks more impressive than it is to make.

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Prepare the fish

Rinse the trout fillets and pat them dry. Remove any remaining bones. Place them in a bowl.

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250 gram
Whole Trout
2/7

Marinate

Pour the freshly squeezed juice of two lemons over the fillets. Season with salt and pepper. Sprinkle with finely chopped garlic and thinly sliced shallot. Top with dill, and if you like, cover with lemon slices as well.

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1 piece
Lemon

2 piece
Shallots

2 clove
Garlic

5 gram
Salt

5 gram
Black Pepper

10 gram
Dill
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Chill

Cover with plastic wrap and refrigerate for three hours. Afterwards, slice the fillets thinly, removing the skin.

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Make the crêpe batter

Whisk the eggs with a whisk. Add the milk and mix well. Stir the salt into the flour, then gradually add this dry mixture to the liquid, whisking or stirring with a wooden spoon until you have a smooth batter.

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2 piece
Chicken Eggs

450 milliliter
Fresh Semi-Skimmed Milk (1.5% Fat)

200 gram
All-purpose wheat flour

5 gram
Salt
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Add the dill

Stir in the finely chopped dill.

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100 gram
Dill
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Fry the crêpes

Fry thin crêpes in a good-quality nonstick pan – no fat is needed. If you prefer to use a little fat, I recommend frying with clarified butter (ghee).
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Assemble

Spread the dill crêpes with seasoned sour cream and top with the marinated fish. Roll up the crêpe and slice it into rounds. Garnish with a little more dill, if desired.

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200 gram
20% Sour Cream

10 gram
Dill

3 gram
Salt

3 gram
Black Pepper

Step-by-step method

At a glance

Prepare the fish

For this step

Marinate

For this step

Chill

Make the crêpe batter

For this step

Add the dill

For this step

Fry the crêpes

Assemble

For this step

Savoury Dill Crêpes with Trout

Ingredients — what you'll need

What's in it?

About this recipe

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