John Myers
Salmon Capuns on Crayfish Bisque
The perfect salmon capuns on crayfish bisque recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggs
- 1 dl Water
- 1 dl Milk
- Salt
- Pepper
- 10 g Chopped parsley
- 10 g Chives
- 200 g Smoked salmon
- 5 leaf Lettuce
- 500 ml Tomatosoup
- Cognac
- Spices
- 200 g Crayfish
- Salmon sashimi
- Salmon roe
- Knead the flour, eggs, milk, water, herbs and spices into a dough using a mixer. Dice the smoked salmon and mix into the batter with a ladle. Let the dough stand and in the meantime blanch the lettuce leaves. Place the dough in the middle of the lettuce leaf and roll the leaf into a packet. Wrap the capuns in aluminum foil so that they don’t fall apart during cooking. Boil the capuns in boiling water for 20 minutes.
- In the meantime, gently simmer the tomato soup and season with cognac and spices. Just before serving, add the crayfish and bring to the boil. Then puree everything and serve with the capuns. As a decoration: salmon sashimi and salmon roe.
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