Serving these salmon filled crepes this past week, I'm reminded how sublime they are with their hint of tarragon and subtle lemon burst. I have to close my eyes as I chew. Standing in the kitchen, braced against the counter I can breathe a sigh of relief. We did it; dinner is served and I can relax. It's been a break neck pace all afternoon with 2 events simultaneously being served. As I chew, I'm thinking 'wow'. This makes the craziness okay, justified. Wow.

I first found this recipe online in February 2008. Hunting for menu ideas for Hillel's "Hillelfest", I want recipes for an Italian themed dinner that don't contain pasta. I see that the recipe is first featured in Gourmet Magazine in 2007. They call the crepe a crespelle, a crepe-like pasta. They say crespelle, Benoit says crepe, I say "wow".

Of course, like all recipes I stare at as I cook, all manner of treif is converted to kosher and the oral tradition is born. If successful, notes of conversions pepper the margins for future deciphering. And so it goes with this recipe. We nix the clam juice and compensate with vegetable stock and a little more salt. The Sephardim make a salmon in a very lemony egg sauce. I add lemon juice to this cream sauce to mimic that tradition. It is very fabulous and a big hit.

Rushing around the kitchen, I neglect to take photos of Benoit making the crepes. With 45 minutes until serving, I hastily bone salmon fillet and smother it with shallot butter. Ninja slicing the fillets into portions, I place them on the crepes with lightening speed. Rolling the crepes and laying them into the baking pans, I'm faster than any shutter speed. NO PICTURES! Frank makes the lemon sauce. It has been a real team effort. Baking in the oven they are beautiful. Fabulous. Served, the guests love them. I have to put them on the website; NO PICTURES for the steps. Oh well.

Make these in full sized portions for a main course. Cut them in half and you have a great starter course. This is a must try recipe.

Ingredients:

Crepes:

• 3 eggs
• 1 cup water
• 3/4 cup flour
• 1/2 teaspoon salt
• 4 teaspoons finely chopped fresh tarragon
• butter or oil for crepe pan

For sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 12 ounces vegetable stock
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup heavy cream
• 1 tablespoon grated lemon zest (about 2 lemons)
• juice of 2 lemons (about 3 - 4 tablespoons
• 1/2 teaspoon black pepper

Salmon butter:

• 3 tablespoons unsalted butter
• 1 tablespoon finely chopped shallot
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 x 5 ounce center cut salmon fillet

Steps:

Prep the salmon by skinning (if necessary) and boning the fillet. Salt and pepper the fillet. Smear with the shallot butter. Cut the fillet into 5 ounce pieces.

Make the crepes by heating the crepe pan and brushing it with some melted butter or oil. Use about 1/4 cup batter per crepe. Cook until crepe is set and lightly browned on the underside. Remove from pan and place cooked side down on parchment paper. Repeat until you have 6 crepes (or as many as portions you are making).

Place buttered salmon on crepe. Roll up the crepe.

Place 1/2 of the sauce into a baking dish. Place the salmon filled crepes into the baking dish. Top with remaining sauce. Bake for about 20 minutes or until the fish is firm to the touch and cooked through. Serve hot. And, that is how you make Kosher Tarragon Crepe Wrapped Salmon with Lemon Sauce!

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Comments:

LARRY: GOOD DAY AND A HAPPY SHAVUOT! WHAT SIZE CREEP PAN DO I USE FOR THE TARRAGON CREP WRAPPED SALMON THANK YOU LARRY

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Leah: Hi Larry, I use an 8' crepe pan....made blintzes today with 4 well seasoned crepe pans. I used cooking spray and it was easy. Keep the heat lower so that the crepes don't bubble and get full of holes. I love this recipe. Have a great holiday!

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