Smoked Salmon Serpentine

Name: Smoked Salmon Serpentine
Yield: 3
Ingredients: '1/2 liter of milk'; '250g of flour'; '4 eggs'; '25g of melted butter'; 'Endive'; 'Salt'; 'Ingredients for the serpentine'; '8 leaves of raw cabbage'; '400g of smoked salmon in fine slices '; '250g of whipped cream (whole milk, fresh and thick, after whipping)',; 'Salt and pepper'; 'For the Pistou sauce'; '20g of crushed parsley'; '10g of crushed garlic'; '30g of diced tomatoes'; '0.1 liter of extra virgin olive oil'; '20g of pine nuts'; 'Salt and pepper'; 'Salt'; 'Ingredients for the serpentine'; '8 leaves of raw cabbage'; '400g of smoked salmon in fine slices '; '250g of whipped cream (whole milk, fresh and thick, after whipping)',; 'Salt and pepper'

1
'1/2 liter of milk'
2
'250g of flour'
3
'4 eggs'
4
'25g of melted butter'
5
'Endive'
6
'Salt'
7
'Ingredients for the serpentine'
8
'8 leaves of raw cabbage'
9
'400g of smoked salmon in fine slices '
10
'250g of whipped cream (whole milk, fresh and thick, after whipping)',
11
'Salt and pepper'
12
'For the Pistou sauce'
13
'20g of crushed parsley'
14
'10g of crushed garlic'
15
'30g of diced tomatoes'
16
'0.1 liter of extra virgin olive oil'
17
'20g of pine nuts'
18
'Salt and pepper'
19
'Salt'
20
'Ingredients for the serpentine'
21
'8 leaves of raw cabbage'
22
'400g of smoked salmon in fine slices '
23
'250g of whipped cream (whole milk, fresh and thick, after whipping)',
24
'Salt and pepper'

Ingredients

1
'1/2 liter of milk'
2
'250g of flour'
3
'4 eggs'
4
'25g of melted butter'
5
'Endive'
6
'Salt'
7
'Ingredients for the serpentine'
8
'8 leaves of raw cabbage'
9
'400g of smoked salmon in fine slices '
10
'250g of whipped cream (whole milk, fresh and thick, after whipping)',
11
'Salt and pepper'
12
'For the Pistou sauce'
13
'20g of crushed parsley'
14
'10g of crushed garlic'
15
'30g of diced tomatoes'
16
'0.1 liter of extra virgin olive oil'
17
'20g of pine nuts'
18
'Salt and pepper'
19
'Salt'
20
'Ingredients for the serpentine'
21
'8 leaves of raw cabbage'
22
'400g of smoked salmon in fine slices '
23
'250g of whipped cream (whole milk, fresh and thick, after whipping)',
24
'Salt and pepper'

Directions

1
'Preparation method of the crêpe'
2
'Place all ingredients in a blender and mix well to obtain a homogeneous mass'
3
'Grease a 16cm diameter skillet with butter'
4
'Heat it over medium heat'
5
'Remove from heat and pour in 3 soup spoons of the prepared mixture'
6
'Turn the skillet to spread the mixture evenly on the bottom'
7
'Return to heat and fry until golden brown'
8
'Flip and brown the other side'
9
'Repeat until all the mass is used up'
10
'Preparation method of the Serpentine'
11
'Place a leaf of cabbage on top of the crêpe'
12
'Now, place the smoked salmon over the cabbage'
13
'Add creme batido with endive, salt and pepper to taste'
14
'Mix everything well'
15
'Spread the cream over the salmon, which is already in the crêpe'
16
'Roll up the crepe'
17
'Do this tightly'
18
'Wrap the crêpe in plastic wrap'
19
'Let it rest for 8 hours, so that the cream becomes consistent'
20
'After 8 hours, cut the crêpe into slices'
21
'Preparation method of the sauce'
22
'Mix all ingredients above and let it rest for 1 hour'
23
'The finished dish'
24
'Place slices of crepe on a plate, decorate with a small salad in the center and season with Pistou sauce'