Salmon Pancakes in Wine Sauce

Excellent thin pancakes stuffed with smoked salmon, stewed in a thick sauce of white wine, tomatoes and herbs. A true gastronomic masterpiece that will decorate any a festive table, and at the same time does not require a lot of time forces.

Recipe author – Frederick Van Coppernolle – American professional chef, co-host of cooking programs.

Time: 1 hour. 25 minutes Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Dough

• 1 pinch of salt
• 1 tbsp. sifted flour
• 2 eggs
• 1/2 tbsp. milk
• 1 tbsp. l melted butter plus extra for pan lubrication
• 1 tbsp. white wine
• Tarragon Stalks

Filling

• 1 kg. smoked salmon
• 1 tbsp. freshly made tomato puree
• Chopped Tarragon Leaves
• 2 hard-boiled eggs, coarsely chopped

Recipes with similar ingredients: flour, eggs, milk, butter creamy, white wine, tarragon, smoked salmon, mashed tomatoes

Recipe preparation:

1. Mix salt with flour, add eggs and mix until consistency of thick pasta. Then slowly pour in the milk, stirring, to prevent lumps. Add melted butter and leave for 1 hour.
2. Preheat and grease a non-stick pan melted butter, pour the dough so that it covers the bottom frying pans and cook over medium heat until browned for 1-3 minutes., turn over and cook another 1-2 minutes.
3. Boil wine with salt, pepper, tarragon stems and a little amount of butter. Immerse salmon and simmer until until it begins to decay, until white foam forms on surface. Take out the fish, divide it into fibers. Add fresh tomatoes or already cooked tomato sauce to the broth, boil it to a thick consistency, the sauce should not drain from a spoon. In the end add chopped tarragon greens. Put the fish back in the sauce, fill the pancakes with a small amount of filling and roll into roll. Put each pancake on a separate plate and lay out top 2-3 tbsp. l remaining filling. Garnish with chopped boiled eggs.