Chestnut Mushroom & Smoked Whitefish Crepes
Fresh crepes cradle a luscious filling of smoked whitefish mousse. Sautéed chestnut mushrooms bring an earthy snap, while silky nutmeg whipped cream adds a subtle spice. Ikura pearls and fresh chives offer bursts of flavor, making each bite a balanced blend of land and sea. Reminiscent of a woodland log overlooking the sea, this dish is perfect for brunch after a long morning of exploring Washington's great outdoors!
Ingredients
Crepes:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter, plus more for greasing pan
Smoked Whitefish Mousse:
1 lb smoked whitefish
1/2 cup heavy whipping cream
8 oz softened cream cheese, cubed
1 large lemon (or 2 small lemons), zested and juiced
Small bunch of chives
Nutmeg Whipped Cream:
2 cups heavy whipping cream
1 tsp nutmeg
1/8 tsp salt
Chestnut Mushrooms:
1 lb Chestnut mushrooms
4 tablespoons butter
2 cloves smashed garlic
1/8 tsp salt
1 tsp black pepper
Optional Garnish:
4 oz Ikura
Chopped chives
Directions
Prepare the crepe batter. Combine all the crepe ingredients in a blender and blend for 10 seconds, or until you achieve a smooth consistency. Allow any bubbles to settle. If you don't have a blender, you can use a bowl and whisk, mixing vigorously until smooth.
Prepare your smoked whitefish mousse. Peel off skin and flake whitefish into a food processor, or use a big bowl and spoon to mix. Add 1/2 cup of heavy cream and blend until smooth. Add cream cheese, lemon zest, and lemon juice. Blend until smooth. If you used a food processor, add the mix into a bowl. Thinly slice your chives and mix into whitefish mousse.
Make your nutmeg whipped cream. Add heavy cream, nutmeg, and salt to a stand mixer. Whip until stiff. You can also whisk by hand, or use a mason jar and shake.
Sauté your mushrooms. Bring a pan to high heat. Add a small amount of oil and add your mushrooms. Sauté for 1 to 2 minutes. Add butter, garlic, pepper, and a pinch of salt. Sauté for another 1 to 2 minutes, or until golden brown. Set pan aside on low heat, then baste mushrooms with butter and stir occasionally while you begin cooking your crepes.
Bring crepe pan to a medium heat. You can also use a regular pan or griddle. Spread an even layer of butter across the pan. Pour roughly 1/4 cup of batter on the pan, swirling and tilting the pan to spread evenly. Cook for 30 to 60 seconds and flip once crepe is lightly browned. Cook for another 30 to 60 seconds, then set aside. Let crepes cool separately before stacking. When done cooking all the batter, proceed with assembly.
To assemble your crepes, place about 1/4 cup of the whitefish mousse on one side of the crepe. Roll crepe tightly. Top with a small amount of chestnut mushrooms, then add a dollop of the nutmeg whipped cream. If wanted, top whipped cream with a small spoonful of Ikura and add a chive baton.
Serve immediately and enjoy!
