Chefkoch@Shanghai

You successfully smuggled that great bottle of Chardonnay White Wine out of Pudong airport last time you returned to Shanghai? Well, then here is the cooking recipe for a perfectly matching dinner. Needs a little work to prepare, but you will not be disappointed!

Ingredients

• 3 eggs (鸡蛋)
• 40g flour (面粉)
• 30g butter (黄油)
• 100 ml milk (牛奶)
• 100 ml cream (奶油)
• 200g fresh salmon (三文鱼)
• 350g fresh spinach leaves (菠菜)
• 2 garlic cloves (大蒜)
• 60g grated parmesan cheese (巴马干酪)
• 1 lemon (柠檬)
• Salt, white pepper (盐, 白胡椒)

Preparation

Stir 2 eggs, flour, melted butter and 100 ml of milk. Let the mixture rest for about 30 minutes.

Cut garlic into little pieces and wash the spinach leaves. Heaten one spoon of olive oil in a large pan, steam garlic and spinach for a few minutes. Use a little salt and pepper to spice it up, then put aside.

Cut salmon into small cubes. Put 4 spoons of cream, one egg white, 1 spoon of lemon juice and half of the cheese into a small bowl, stir and add salmon cubes. Add some salt and pepper, then put the mixture into fridge.

From the initial mix, bake 4 pancakes. Put half of the spinach on pancakes and spread the salmon cubes in the middle. Roll up the pancakes (use tooth picks to keep them fixed)/

Stir the remaining cream, milk, cheese and egg yolk to create a creamy sauce. Use the remaining spinach to cover the bottom of an oven-proof pan. Put salmon rolls on top and cover with the white sauce. Put everything in oven and bake for 15 minutes at about 200 degrees - finished!

Step-by-step with photos