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🍰 Potato and Smoked Eel Puree in Herb Pancakes

321 kcal · 30 min · 4 servings

Ingredients

• 300 g floury potatoes
• 1 handful spinach leaves
• 1 handful herbs (e.g. chervil and parsley)
• salt
• 1 egg
• 75 g flour
• 150 ml milk
• nutmeg
• ghee (for frying)
• 200 g smoked eel (skinless and boneless)
• 1 tbsp sour cream
• lemon juice
• pepper (from the mill)
• 2 tbsp chive rings

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Rinse the spinach and herbs under running water.
4. 4. Shake the vegetables dry.
5. 5. Pick the leaves off the stems.
6. 6. Blanch the vegetables briefly in boiling salted water (cook briefly in boiling water).
7. 7. Shock the vegetables with cold water to stop the cooking process.
8. 8. Let the vegetables drain well.
9. 9. Puree half of the vegetables together with half of the milk.
10. 10. Stir in the egg, the remaining milk, and the flour.
11. 11. Stir until a thick pancake batter forms.
12. 12. Season the batter with salt and nutmeg.
13. 13. Let the batter rest for about 10 minutes.
14. 14. Heat ghee (clarified butter) in a pan.
15. 15. Pour one ladle of batter into the hot pan (approx. 20 cm diameter).
16. 16. Bake the pancake on each side for 1 to 2 minutes until golden brown.
17. 17. Repeat the process until 4 pancakes are baked.
18. 18. Peel the cooked potatoes.
19. 19. Mash the potatoes finely with a fork.
20. 20. Pick the smoked eel into small pieces.
21. 21. Mix the eel and the sour cream into the potatoes.
22. 22. Season the filling with salt, lemon juice, and pepper.
23. 23. Spread the potato and eel mixture onto the pancakes.
24. 24. Sprinkle the filled pancakes with chives.
25. 25. Roll up the pancakes.
26. 26. Serve the pancakes while still warm.

Nutrition per serving

• kcal: 321
• Protein: 17 g · Fett/Fat: 15 g · Carbs: 28 g