Tuesday, February 15, 2011

Where To Buy Huawei Router Singapore

pancakes salmon



Last Sunday, I opted for the savory crepes. In the fridge there was smoked salmon, and salmon with sauce on the other hand ... crepes are a great idea, once learned to make then, to make us, the only limit is your imagination. This time I wanted to try to create a real sauce, but I must say that in the end I thought that was a bit 'heavy and my preference in the kitchen continues to move in the direction of simplicity. In the end I prefer to stuff the crepes with sauteed vegetables, tomatoes and mozzarella, ricotta and spinach, in fact, I prefer to avoid real sauces overly processed and saturated fats. Agata E agrees with me! Anyway below is the recipe, then you decide ...

INGREDIENTS (for pancakes)
More or less for four people

120 g of flour

2 eggs 3 cups milk 3 tablespoons butter

Oil for frying Salt


(for sauce)


200 g smoked salmon 2 tablespoons lemon juice (I not so fond of lemon sauces, substitute 2 tablespoons white wine)
45 g flour 45 g butter

½ cups milk 3 egg yolks



Salt and pepper Chopped parsley for garnish.

PREPARATION

First you soften the butter for the pancakes left at room temperature. Sift the flour into a bowl, a mound. Put a pinch of salt in the center (do not overdo it, the flavor of the pancakes must be rather neutral, so use them for pancakes savory and sweet), eggs and a little 'milk. Stir with a fork ingredients with flour, then add the butter and knead until no lumps, add the remaining milk. At the limit, use a mixer to homogenize the mixture.
Put to heat a little oil (very little) in a pan with a diameter of 18 cm, then pour a ladle (small), regulator of you, consisting of tilting pan to distribute evenly on the bottom. Cook over high heat (about one minute) on the one hand and then (thirty seconds) on the other. You should get about eight pancakes.
For the sauce, melt the butter over a low heat in a saucepan, combine the flour and roasted for a few minutes, stirring constantly. Add the hot milk little by little, stirring constantly. Make the sauce in focus rather low, season with salt and pepper (remember that the salmon is very salty) and add the lemon juice or wine, simmer to reduce a little ', then remove from heat and add the yolks previously beaten egg, stirring well.
Grind the salmon and add to the sauce. With compound stuffed crepes, folded as a triangle in the picture. After Serve, I decorated with fresh chopped parsley and two drops of the sauce itself.

Enjoy.

course I could not resist, with a dessert so close at hand. Discounted obtain also two very good pancakes in melted chocolate. Decorate with colored sugar granules and macaroons.

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