Pancakes with fish

Ingredients for 4 servings:

• 400 g fish fillet(s), pollock, frozen
• 200 g flour
• 2 eggs
• 300 ml milk
• salt and pepper
• 1 bunch of dill
• 1 lemon(s)
• Oil for frying
• 2 tbsp butter
• 1 tbsp capers from the jar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Thaw the pollock. Mix 150g of flour with eggs and milk to form a smooth batter, add salt. Wash and dry the dill, roughly chop half, and stir into the batter. Let it soak for 30 minutes. Rinse the pollock, pat dry, and cut into 1- to 2-cm cubes. Season with salt and pepper. Peel the lemon, removing the white pith. Remove the fruit fillets from between the membranes, reserving the juice. Marinate the fish in the lemon juice. Heat a little oil in a pan. Cook thin pancakes in batches; keep warm in the oven at 50 to 80°C. Heat butter in a pan. Coat the fish in the remaining flour and fry for about 5 minutes. Add the capers and lemon fillet, and season to taste. Fill the pancakes with fish, wrap them up, and garnish with the remaining dill and lemon, if desired.