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Salsa Huichol

Salsa Huichol

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Spicy Fish Crepe Roll

15 mins
20 mins
Low
43
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Surely light snacks are not always the most delicious, but this recipe for Spicy Fish Crepe Rolls is the perfect choice to share and even take to work. In addition, these fish rolls are an easy Lenten recipe that you can prepare with fresh vegetables such as carrots and purple cabbage.
Learn more about Salsa Huichol

Ingredients

4 portions
  • 2 cups milk, for the crepes
  • 2 cups flour, for the crepes
  • enough salt, for the crepes
  • 4 eggs, for the crepes
  • 4 tablespoons butter
  • enough cooking spray oil
  • 1 tablespoon butter
  • 1 tablespoon garlic, finely chopped
  • 500 grams fish fillet, in medium cubes
  • 1/2 cups sour cream
  • 1/2 cups tomato sauce
  • 2 tablespoons basil, fresh, chopped
  • 2 tablespoons Black Huichol® sauce
  • 1/4 cups purple cabbage
  • 1/4 cups carrot
  • enough chives, to decorate
  • enough lemon, To accompany

Preparation

For the crepes, mix the milk with the flour, salt, eggs and butter until you have a smooth mixture.
In a pan, spray some cooking oil, pour a little of the previous mixture forming thin crepes, cook on both sides and reserve.
For the filling, melt the butter in a pan and cook the garlic until it turns bright, add the fish and cook for 5 minutes. Add the cream, the tomato sauce, the basil, the Huichol Negra ® Sauce, and cook for 5 more minutes. Set aside.
On a board place a crepe, arrange the purple cabbage, the carrot, the fish stuffing and roll it up with your hands, cut in half.
Serve on a plate, decorate with a string of chives and serve with lemons. Enjoy,

PRESENTATION

Serve on a plate, decorate with chives and serve with lemons. Enjoy

TIPS

You can lighten your mix of crepes with more milk. It must be liquid so that it mixes well.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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