White Cabbage Riesling Soup with Eel Rolls

Ingredients

• 50 g flour
• 1 pinch salt
• 100 ml milk
• 1 egg
• butter (for frying)
• 1 onion
• 150 g starchy potatoes
• 3 tbsp butter
• 200 ml Riesling wine
• 600 ml Vegetable Broth
• 150 g sauerkraut
• 1 bay leaf
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 100 ml whipping cream
• 150 g fish fillet (e.g., perch)
• Salt
• 1 Egg white
• 4 tbsp whipping cream
• 1 tbsp chives roll
• 1 tbsp fresh chopped dill
• 150 g smoked eel fillet (skinless)

Instructions

1. 1.

   Whisk flour, salt and milk until smooth. Fold in the egg and let the batter rest for about 15 minutes. Then fry two pancakes in a hot non‑stick pan with a little butter. Remove, place on a plate and cool.

2. 2.

   Peel and dice the onion and potatoes. Sauté together in 1 tbsp butter until translucent. Deglaze with wine and add broth. Add drained sauerkraut and bay leaf, season with salt, pepper and nutmeg, and simmer gently for about 20 minutes.

3. 3.

   Preheat the oven to 120 °C (240 °F) on both top and bottom heat.

4. 4.

   For the filling, rinse the fish, pat dry, dice and chill for about 10 minutes. Blend in a mixer with egg white, a pinch of salt and some cream until smooth. Add enough cream so the mixture is glossy and spreadable. Spread the filling onto the pancakes, sprinkle with chives and dill. Place an eel fillet on each pancake center, roll up, seam side down on parchment paper and bake for about 10 minutes until the filling sets.

5. 5.

   Puree the soup (remove bay leaf) and strain back into a pot. Add cream to reach desired consistency, or add more broth; optionally thicken with starch. Taste, remove from heat and whisk in remaining butter until frothy.

6. 6.

   Serve the soup on plates, cut each pancake diagonally into six pieces, place them in the soup and serve immediately.