Ingredients portion 6
Potatoes 200 g
3.2% milk 150 ml
Butter 20 g
Wheat flour 20 g
Cream 35% 50 ml
Chicken egg 2 pieces
Melted butter 100 g
Smelt 300 g
Fish broth 200 ml
Garlic 3 g
White wine vinegar 2 ml
Dill 10 g
Laurel leaf 1 piece
Chilli pepper 1 g
Shallots 30 g
Carrots 30g
Sour cream 20% 150 g
Lemon juice 1 teaspoon
Dill oil 200ml
Sugar to taste
Salt to taste
Cooking instructions 1 hour + 1 day
1 Marinate the fish: mix the fillets, garlic, vinegar, dill, bay leaf, chilli, carrots and shallots in a saucepan, add the stock and cook over a low heat for 10 minutes. Strain the marinade; discard the vegetables and seasonings. Cool with the fish to 5 degrees centigrade. Put the fish and marinade into a vacuum bag and leave in the refrigerator for 24 hours.
2 Boil the potatoes in water in a vacuum-seal bag (you can find pre-packed peeled ones in shops) for 20 minutes, remove them and allow to dry out. Mash together with the milk and butter until smooth (you can beat them once in a blender) and leave to cool.
3 Sieve the flour through a fine sieve into a purée, add the cream and a generous pinch of salt. Separate the egg yolks from the whites in both eggs. Stir the yolks into the batter one at a time. Whisk the egg whites into a froth and add the egg whites. Mix thoroughly.
4 Melt the melted butter in a pan and fry small pancakes, about a tablespoon each. Allow to cool.
5 Mix together the sour cream, a teaspoon of lemon juice and a couple of grams of lemon zest, dill oil, salt and sugar.
6 Place a smelt on the pancakes, garnish the dish with the sauce and fresh dill.
