Buckwheat Crepes Filled With Fish Recipe
Ingredients
| Buckwheat flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Eggs | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Onions | 2 Large | |
| Butter | 1 1/2 Tablespoon | |
| 1/4 oz. fillet of red snapper | ||
| Juice of 1/2 lemon | ||
| Generous pinch of freshly ground white pepper | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Dill | 1 Tablespoon, chopped | |
| Lovage | 1 Teaspoon, chopped | |
Directions
Whisk the flour and salt with the eggs and milk.
Set aside 10 minutes.
Peel the onions, dice, and saute in 1 tablespoon of the butter.
Wash and pat the fish dry, and lay on the onions, sprinkle with the lemon juice and sprinkle with the pepper.
Cook covered 10 minutes over low heat.
In a small pan heat 1/2 teaspoon of butter at a time to cook very thin pancakes on both sides until golden brown.
Whisk the sour cream with the tomato paste, soy sauce, paprika and herbs.
Remove the pan from the heat, flake the fish, and pour the sauce over.
Fill the crepes with the fish mixture.
Set aside 10 minutes.
Peel the onions, dice, and saute in 1 tablespoon of the butter.
Wash and pat the fish dry, and lay on the onions, sprinkle with the lemon juice and sprinkle with the pepper.
Cook covered 10 minutes over low heat.
In a small pan heat 1/2 teaspoon of butter at a time to cook very thin pancakes on both sides until golden brown.
Whisk the sour cream with the tomato paste, soy sauce, paprika and herbs.
Remove the pan from the heat, flake the fish, and pour the sauce over.
Fill the crepes with the fish mixture.
Chef
