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🍽️ Smoked Trout Crepes with Corn Salad

485 kcal · 50 min · 4 servings

Ingredients

• 150 g corn salad
• 4 tbsp sour cream
• dill tips
• 1 kg small salmon trout (1 small salmon trout; filleted and skinless)
• grapefruit (1 untreated each, juice and zest)
• oranges (1 untreated each, juice and zest)
• 1 bunch dill
• coarse sea salt
• pepper (from the mill)
• 2 tbsp finely chopped mixed herbs (parsley, dill, sorrel, chervil, chives)
• 2 eggs
• 60 g flour
• 250 ml milk
• 1 pinch salt
• butter (for frying)
• dill tips (for garnishing)
• 3 tbsp walnut oil
• 0.5 tsp mustard
• 2 tbsp balsamic vinegar
• 1 tbsp raspberry vinegar
• salt
• pepper (from the mill)
• 0.5 tsp sugar

Instructions

1. 1. Place the trout fillets in a shallow dish.
2. 2. Drizzle the fish with lemon juice.
3. 3. Sprinkle the fillets with lemon zest, dill, sea salt, and pepper.
4. 4. Cover the dish with aluminum foil.
5. 5. Place the dish in a cool spot for about two days.
6. 6. Mix the herbs with the remaining ingredients for the batter.
7. 7. Let the batter rest for 15 minutes.
8. 8. Fry small, thin crepes in hot clarified butter.
9. 9. Keep the finished crepes warm.
10. 10. Whisk mustard, vinegars, salt, pepper, and sugar for the sauce.
11. 11. Whisk the oil into the sauce.
12. 12. Wash the corn salad and tear it into small pieces.
13. 13. Toss the sauce with the salad shortly before serving.
14. 14. Place the trout fillets on a cutting board.
15. 15. Remove the herbs and spices from the fillets.
16. 16. Slice the filts thinly at an angle using a sharp knife.
17. 17. Place the fish slices onto the crepes.
18. 18. Fold each crepe into quarters.
19. 19. Add crème fraîche and the corn salad to the crepes.
20. 20. Garnish the dishes with dill tips.
21. 21. Serve the crepes warm.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 24 g · Carbs: 28 g