Fish Charlotte, Homemade

Fish farce: 100 g salmon fillet

200 g pike-perch fillet

100 ml cold whipped cream

salt

cayenne pepper

saffron

butter

4 crayfish tails peeled off a little crushed ice wild garlic leaves

fresh kitchen herbs

For the vegetable bed: leek

carrots

celery

salt

pepper

nutmeg

100 ml whipped cream

For the crêpes batter, mix the eggs with the flour, add salt and sugar. Whisk everything together with the milk. In a frying pan, heat a little butter on medium heat. Using a ladle, pour in a unit of batter and swirl the frying pan so that the entire bottom of the pan is thinly covered with batter. The crêpe should now fry until golden brown on one side before flipping and frying on the other. Keep the finished crêpes warm in the slightly heated stove.

For one farce, blend salmon, 50 g cold cayenne, salt, whipping cream and a little crushed ice together in a moulinette (if you omit the ice, the ingredients should be very cool and the blending should go quickly). For the other farce, whisk together the pike-perch fillet, 50 g cold cayenne pepper, salt, whipping cream, crushed ice and saffron. The farce is chilled. Spread a thin layer of the salmon sauce on the crêpes, roll them up and put them in the refrigerator. Season the crayfish tails, wrap each with a wild garlic leaf and refrigerate as well. After about half an hour

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