Lobster soup with salmon crespellet skewers

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the crespelle, mix flour, 1 pinch of salt and 80 ml milk until smooth. Stir in the egg. Let the dough swell for about 10 minutes. Heat half the oil in a coated pan (approx. 20 cm Ø). If necessary, stir the dough with 20 ml (2 tablespoons) of milk until it is a little thinner.

2. 2

   Bake half the dough in a pancake, turning once. Bake the rest of the oil and dough to make another pancake. Let it cool down. Cover with salmon, roll up, wrap tightly in foil, chill.

3. 3

   For the soup in the meantime peel and finely dice the shallots. Melt the lobster paste in a pot and sauté the shallots in it. Add stock and juice. Bring to the boil and simmer for about 10 minutes over a mild heat, stirring frequently.

4. 4

   Add cream and bring to the boil briefly. Mix with a hand blender. Season to taste with salt and pepper.

5. 5

   Wash the dill, shake dry and chop. Cut each pancake roll into about 10 slices. Put them on 4 wooden skewers. Arrange soup with crespellespikes and dill.