Pancakes with burbot filling
6 servings
60 minutes
Pancakes filled with burbot are a refined dish of Russian cuisine rooted in the traditions of northern regions where burbot is valued for its tender meat and rich flavor. The perfectly balanced combination of airy pancakes and aromatic fish filling makes this recipe unique. The filling of fried burbot with shallots, bay leaves, and black pepper in butter adds richness and a hint of spiciness to the dish. Thin, golden pancakes envelop the juicy fish mixture, creating a harmony of textures. This dish is perfect for festive gatherings, cozy family lunches, or special dinners. It is served with aromatic sauces, fresh herbs, or sour cream to highlight its tenderness. These pancakes are not just food but a true delight infused with the spirit of Russian culinary history.
1
Beat the eggs with a blender, adding milk and salt. Then add flour and vegetable oil at the end.
- Chicken egg: 6 pieces
- Milk: 450 ml
- Salt: 8 g
- Wheat flour: 200 g
- Corn flour: 30 g
- Vegetable oil: 45 ml
2
Let the prepared batter rest for 20 minutes, strain through a sieve, and fry medium-sized pancakes in vegetable oil.
- Vegetable oil: 45 ml
3
Prepare the filling separately. Cut the burbot fillet and sauté it with 2 shallots, adding bay leaf and black pepper for a couple of minutes in soft butter.
- Burbot: 200 g
- Shallots: 2 pieces
- Ground black pepper: 2 g
- Butter: 50 g
4
Wrap the filling in a pancake
- Burbot: 200 g