Savoury Dill Crêpes with Trout
·Prepare the fish
Rinse the trout fillets and pat them dry. Remove any remaining bones. Place them in a bowl.
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.
Chill
Cover with plastic wrap and refrigerate for three hours. Afterwards, slice the fillets thinly, removing the skin.
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.
Add the dill
Stir in the finely chopped dill.
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).
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.
