Crêpe Roulades with Salmon and Parsnip Noodles

Make a crêpe batter with eggs, flour, sunflower oil or other vegetable oil, milk and salt and let it swell for at least ten minutes. If the dough is still too thick, add a little more milk to make it nice and thin.

Add the freshly finely chopped dill tips to the batter. In a frying pan with a little bit of clarified butter, gradually bake the batter into narrow crêpes.

Cut the salmon into long strips (length approx. crêpe diameter, or assemble) and mash the leftover salmon sections with egg white and very cold whipped cream until thick and creamy. Season with salt, spread the amount on the crêpes, place the salmon strips on top, roll up, wrap with heat-resistant foil to start, then wrap in aluminum foil and seal tightly. Put the crêpe roulades in boiling water and cook for ten minutes. The water should only be simmering.

Parsnip noodles: Remove the skin from the parsnips and cut down “ribbon noodles” with a peeler. Fry them in a frying pan with a little clarified butter, extinguish with vegetable soup, cook to your liking and season.

Mustard sauce: sauté young onion with a little clarified butter, extinguish with vegetable soup, fold in mustard and simmer briefly over low heat. Season with salt, pepper and sugar and fold in butter.

Arrange the ribbon noodles next to the crêpe rolls and drizzle with the mustard sauce.

By the way: Did you know that clarified butter

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