Salmon, Cointreau & Spinach Crepes by Ingrid

SALMON, COINTREAU & SPINACH CREPES BY INGRID


Crepes
110g Flour – I used Buckwheat flour today which is gluten free but white is good too
Pinch of Salt
1/2pt or 300ml milk & Water – about 50:50 ratio
2 eggs
Sift flour & Salt into a large bowl – make a well in the centre
Add eggs & liquid & mix together – beat well for 2 minutes
Leave to stand if you have the time.
Cook crepes in a hot pan trying to make them as thin as possible.

Creamed Spinach
500g frozen Spinach – I defrost this and squeeze out the excess H20 and use this in the sauce.
1oz/30g Butter
1/2 tsp Cayenne Pepper (if desired)
1TBSP Flour
1/2pt or 300ml of Milk or milk/spinach water
@ 2oz or 50g grated tasty cheese

Melt butter over a gentle heat with seasoning add flour and ensure this is properly blended with the butter. Allow to cook for a minute or two without burning then slowly add your liquid until you reach your desired consistency – don’t use all at this point add the spinach and grated cheese and bring to a simmer.

Salmon
4 x 150-175g fillets (boneless & skinless)
@ 6TBSPN Cointreau or Grand Marnier
Seasoning – salt, pepper & cumin to taste
In a hot pan sear each fillet on both sides – no more than 2 or 3mins each then add cointreau and flambé – should take about a minute.

Assemble as per the picture – I garnished with a little salad and some cubes of deep fried potato to add additional texture to the dish

Buon apetito

(NB: my own recipe)