Potato Purée with Smoked Eel in Herb Pancake

Ingredients

• 300 g starchy potatoes
• 1 handful of spinach leaves
• 1 handful of herbs (e.g., chervil and parsley)
• Salt
• 1 egg
• 75 g flour
• 150 ml milk
• nutmeg
• clarified butter (for frying)
• 200 g smoked eel (skin and bones removed)
• 1 tbsp sour cream
• Lemon juice
• ground pepper
• 2 tbsp chives

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes until tender.

2. 2.

   Rinse the spinach and herbs, shake dry, and trim. Blanch both briefly in salted water, shock in ice water, then drain well. Blend with half the milk. Add the egg, remaining milk, and flour, whisking until a thick pancake batter forms. Season with salt and nutmeg. Let rest for about 10 minutes, then fry four pancakes in hot clarified butter, placing one ladleful of batter into a ~20 cm pan and cooking each side 1–2 minutes to golden brown.

3. 3.

   Peel the potatoes and mash with a fork. Tear the eel into small pieces and mix into the mashed potatoes with sour cream. Season with salt, lemon juice, and pepper.

4. 4.

   Spread the eel-potato mixture onto the pancakes, sprinkle with chives, and roll up.

5. 5.

   Serve warm.