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St. Petersburg Caviar Pancakes with Wild Salmon and Tuna Carpaccio with Mango Salad

5 from 6 votes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 242 kcal

Ingredients
 

Caviar pancakes

  • 125 g Flour
  • 250 ml Milk
  • 2 Pc. Eggs
  • 1 tsp Sugar
  • 25 g Butter
  • 30 g Clarified butter
  • 1 pinch Salt
  • 3 tbsp Creme fraiche Cheese
  • 3 tbsp Sour cream
  • 1,5 tbsp Fresh smooth parsley
  • 1,5 tbsp Chives
  • 1 pinch Coarse salt
  • 1 pinch Fresh dill
  • 60 g Salmon Gravaved
  • 50 g Keta caviar
  • 30 g Sturgeon caviar

Tuna carpaccio and mango salad

  • 300 g Tuna fillet sushi quality
  • 1 Pc. Lime untreated
  • 1 pinch Salt and pepper
  • 1 pinch Sea salt
  • 0,5 bunch Fresh coriander
  • 1 tsp Maple syrup
  • 50 ml Soy sauce light
  • 3 tbsp Sesame oil
  • 1 tbsp Sweet Chili Sauce
  • 1 tbsp Flight mango
  • 3 Pc. Spring onion
  • 3 bunch Shiso cress
  • 10 piece White water giant prawns with shell
  • 2 piece Clove of garlic
  • 25 g Butter

Instructions
 

Crepe batter

  • Put the milk, flour, eggs, sugar and a pinch of salt in a mixing bowl. Heat the butter until it is liquid and add. Mix until smooth with the hand blender. Pour the dough through a fine kitchen sieve into a bowl. Then cover with cling film and let the dough rest for 30 minutes.

Herbal cream

  • Mix the crème fraîche and sour cream. Chop the parsley and chives and mix in and season with a little salt.
  • Melt the butter lard and brush thinly in a coated pan. Pour some dough into the pan and then swirl the dough evenly and as thinly as possible on the bottom of the pan and bake until golden yellow. For the look, cut out a round shape or cut around a glass, saucer or similar, then let it cool down.
  • To serve later, distribute some herb cream evenly on the crepe. Then place the wild gravlax, salmon caviar and sturgeon caviar. Decorate some dill on the wild salmon.

For the tuna carpaccio / mango salad

  • Wash the lime with hot water and dry it. Then rub the peel thinly and squeeze out the juice from half a lime. Mix the juice with the soy sauce, maple syrup, sesame oil and lime zest.
  • Cut the tuna fillet into thin slices and coat the bottom with the marinade before serving, then season the top with a little pepper and a pinch of sea salt. Decorate with 1-2 coriander leaves.
  • Peel and peel the mango from the stone and dice. Wash the spring onions and cut into fine rings and mix with the mango and sweet chili sauce and season with salt and pepper.
  • Chop the garlic cloves. Remove the shell from the white water prawns, add a little pepper and fry each side “hot” for one minute in the pan with the garlic in the butter.
  • Then arrange the mango salad and the prawns on the tuna. Finally, sprinkle with the colorful Shiso cress leaves.

Nutrition

Serving: 100gCalories: 242kcalCarbohydrates: 10.2gProtein: 9.2gFat: 18.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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