Lobster-orange soup with salmon crespelle

Name: Lobster-orange soup with salmon crespelle
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 75 g Flour; 7-10 Tbsp Salt; 1⁄8 l Milk; 1 Egg (Gr. M); 2 TEASPOONS Butter; 100 g Graved salmon in slices; 7-10 Tbsp Cling film; 4 wooden skewers; 2 Shallots; 2 cubes (50 g each) Lobster Paste; 500 ml Fish stock (glass; alternatively 1⁄2 l vegetable stock); 1⁄4 l Orange juice; 100 g Whipped cream; 7-10 Tbsp salt, pepper; 7-10 Tbsp Dill

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

75 g Flour
7-10 Tbsp Salt
1⁄8 l Milk
1 Egg (Gr. M)
2 TEASPOONS Butter
100 g Graved salmon in slices
7-10 Tbsp Cling film
4 wooden skewers
2 Shallots
2 cubes (50 g each) Lobster Paste
500 ml Fish stock (glass; alternatively 1⁄2 l vegetable stock)
1⁄4 l Orange juice
100 g Whipped cream
7-10 Tbsp salt, pepper
7-10 Tbsp Dill

Directions

1
For the crespelle, mix flour, 1 pinch of salt, milk and egg until smooth. Leave to swell for about 10 minutes. Heat butter in portions in a coated pan (approx. 20 cm Ø) and bake 2 thin golden brown pancakes in it.
2
Let it cool down. Cover with salmon, roll up firmly and wrap in foil. Cool.
3
For the soup, peel and finely chop the shallots. Melt the paste in a pot. Sauté shallots in it. Stir in stock and juice, bring to the boil. Simmer for about 10 minutes, stirring occasionally. Add cream and season to taste.
4
Cut the crespelle into about 10 slices each, put them on the skewers and serve with soup. Garnish with dill.