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Wild Rice Crêpes with Smoked Goldeye and Caviar

by chefs Grant Mitchell & John Stupar
Nicolino’s

These crêpes are rich in taste and relatively easy to make. Planning ahead is the key, as crème fraîche cannot be rushed. The lime basil adds a strong lime scent.

Ingredients
Maple crème fraîche
1 cup heavy cream
1 Tbsp buttermilk
2 Tbsp maple syrup
Wild rice crêpes
1/2 cup wild rice, rinsed
6 eggs, lightly beaten
3 cups milk
4 oz butter, melted
1 1/2 cups flour
1/2 tsp baking powder
2 Tbsp lime basil
2 Tbsp olive oil

Goldeye filling
1 whole smoked goldeye
32 oz cream cheese
1 bunch fresh dill
Garnish
4 oz golden caviar

Method
Maple crème fraîche
1. In a small saucepan, combine buttermilk and heavy cream. Heat mixture to 110˚F.
2. Pour cream mixture into a container and cover with lid. Let stand at room temperature for at least 8 hours, but no more than 24.
3. When mixture has thickened, whisk in maple syrup and refrigerate an hour before
use.

Wild rice crêpes
1. In a saucepan filled with three cups of water, bring wild rice to a boil. Rice will “crack” when done. Add water if necessary,
one quarter cup at a time. Strain.
2. In a large bowl, whisk together eggs, milk and butter.
3. Into a second bowl, sift together flour and baking powder. Gradually add dry ingredients to egg mixture, whisking continuously. Add lime basil and whisk until smooth. Cover and refrigerate one hour.
4. Add cooked wild rice to crêpe batter and mix well.
5. In a skillet over medium heat, add olive oil and ladle approximately 1/4 cup of wild rice crêpe batter into pan, tilting and rotating the pan to create the circular shape of the crêpe. Cook for 1-2 minutes. Check often and flip when crêpe is golden colour. Repeat until batter is gone.
5. Let each crêpe cool separately or stack between paper towels.
Goldeye filling
1. Clean goldeye by gently removing skin from the fish; the meat should pull away from the spine with a little coaxing. Cut into ribbons that are 1/4-inch thick and 3 inches long.
2. With wine glass (or anything with a 2-inch diameter) cut four small circles out of each crêpe, discarding scraps.
3. Hold mini-crêpe in the palm of your hand and spread cream cheese down the middle.
Place sliced goldeye and a sprig of fresh dill in the middle and fold gently in half. For presentation purposes have goldeye and dill emerging from the top. Arrange thoughtfully on plate or platter.
4. With maple crème fraîche, make small pools, approximately the size of a nickel around stuffed crêpes.
5. Place a half teaspoon of golden caviar on top of maple crème fraiche.

Yield 10 crêpes or 40 mini-crêpes

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