Crepes Au Salmon Vin Blanc
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
43
Sourness
46
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
4.5 tsps
Butter3 tbsps
All-Purpose Flour3 cup
Fish Stock1 cup
White Wine (dry)110 g
Salmon (fresh cutlet)1 cup
Whipping Cream1 tbsp
Parmesan CheeseDirections:
1
Melt the butter in a heated pot and stir in the flour
2
Cook gently
3
Gradually whisk in the fish stock and bring to a boil
4
Stir in the white wine and season with salt and pepper
5
Reduce heat and simmer gently
6
In another saucepan, poach the salmon in the cream over low heat about 10 minutes
7
Drain the cream from the cooked fish and add to the fish sauce
8
Pour half of the sauce into a bowl and flake the fish into it, removing all the bones
9
Spoon the mixture into the center of the crepes and fold over
10
Place on a serving dish and pour the remainder of the sauce over the top
11
Sprinkle the cheese on top and place under the broiler to brown