Basil Crepes with Salmon and Lime Mayonnaise
40—60 Min
Gone are the days of boring, conventional crepes! The basil gives the batter a delicious fresh taste, which is enhanced by the lime mayonnaise. Combined with the salmon, these crepes really are a taste explosion.
Ingredients 2 Portions
For the mayonnaise
- 300 gSalmon fillet
- 200 mlMilk
- 60 gFlour
- 1 Egg
- 1 Handful of arugula
- 25 mlVegetable oil and a little oil for the pan
- 2 tbsp.Basil, Crushed
- 0.5 tsp.Sea Salt, Coarse
- 1 pinchPepper Black, Ground
For the mayonnaise
- 1 Egg
- 1 Stk.Lime
- 200 mlVegetable oil
- 1 tbsp.Mustard
- 1 pinchSea Salt, Coarse
To serve
- Basil, fresh
- Herb oil
- Shoots
Preparation
- 1
Finely blend the arugula, basil and milk and strain into a bowl. Stir in the egg and vegetable oil. Mix the flour and salt in a mixing bowl and gradually whisk in the milk mixture until a smooth dough forms. Cover and leave to rest.
- 2
To make the mayonnaise: Whisk the egg. Mix the juice of a lime with the egg, oil, mustard and salt until they form a mayonnaise. Chill the mayonnaise.
- 3
Cut the salmon fillet into strips 1 cm thick. Heat the oil in a pan and fry the salmon, ensuring it is still slightly translucent on the inside.
- 4
Meanwhile, heat a skillet and coat with the oil. Pour 60–80 ml of the mixture evenly into the skillet and cook for 1–2 minutes. Turn and cook for around 30 more seconds until done. Repeat this process to make more crêpes.
- 5
Place the crêpes on plates, arrange the salmon on top, fold and drizzle with the mayonnaise.
- 6
Season with Kotányi Salt and Kotányi Pepper from the mill to taste.
- 7
Serve with fresh basil, herb oil and shoots.
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