Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Egg mixture
Batter
To serve
Utensils
waffle iron
How it's done
Egg mixture
Puree the wild garlic and parsley with the eggs. Preheat the oven to 60°C and warm a plate.
Batter
Mix the flour, baking powder and salt in a bowl, create a well in the middle. Pour the milk and butter into the well along with the egg mixture, whisk into a smooth batter using the whisk on a mixer.
Waffles
Heat up the waffle iron. Place approx. 3 heaped tbsp of batter onto the waffle iron for each waffle. Cook the waffles for approx. 5 mins., remove and keep warm. Repeat these steps with the remainder of the batter.
To serve
Plate up the waffles, top with the salmon. Season the crème fraîche, spread on top of the salmon, garnish with the micro greens and lemon zest.
| Tip: | Instead of wild garlic, use basil and flat-leaf parsley with 1 pressed garlic clove. |
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