Amsterdam Tea Room – Chef Aron Epp
Klein Pannekoeken “Little Pancakes”
INGREDIENTS
Little Pancakes
2 cups of flour
2 eggs
2 – 2 1/2 cups milk, any kind will do
1/2 tsp salt
Fresh Cheese
4 1/4 cups whole milk
1 cup heavy cream
2 tsp salt
3-5 Tbsp fresh lemon juice
Crispy onions
1 medium white onion
salt
approx. 1/2 cup flour
neutral oil for frying
Lapsang Souchong
Cured Arctic Char
1 cup kosher salt
2/3 cup sugar
1/3 cup brown sugar
1 1/2 Tbsp lapsang souchong tea leaves
1 tsp black pepper
1/2 tsp chili flakes
1 Tbsp dried juniper berries
zest of 1 lime, 1 orange and 1 lemon
1 lb skin-on arctic char fillet
METHOD
Little Pancakes
1. Blend all ingredients to form a smooth thin batter.
2. Fry until golden on medium heat, two or three at a time, rotating pan to spread batter as thin as possible.
3. Makes 20-40 pancakes. Pancakes can be refrigerated for a week, or frozen for later and reheated.
Fresh Cheese
1. Add salt to milk and cream, heat in a double boiler to 200°F, until almost boiling.
2. Add lemon juice once mixture comes to temperature, and stir gently until the milk curdles, and a translucent yellow whey forms.
3. Gently strain curds through a fine mesh strainer or cheese cloth until the desired texture is achieved. Yields 2 cups.
Crispy onions
1. Slice onion into very thin 1/2 inch lengths and toss with a generous pinch of salt.
2. Allow the salted onions to rest minimum one hour, up to overnight.
3. Firmly squeeze as much moisture as possible from salted onions.
4. Dredge small batches of onions in flour, being sure to separate individual pieces to avoid clumps.
5. Fry in small batches fry at approx. 300°F until golden brown.
Lapsang Souchong Cured Arctic Char
1. Grind tea, pepper chili flakes and juniper berries in a mortar and pestle or spice grinder to a fine powder free of large chunks.
2. Combine spices with the sugar, salt and zest and mix well.
3. Spread approx. 1/3 of the spice mixture to cover an area as large as the fillet. Place fish skin side down on the mixture.
4. Cover fish with remaining mixture and gently pat down before wrapping in plastic and placing weights on the fish.
5. Refrigerate 24-36 hrs until firm.
6. Rinse well under cold running water, and slice very thin across the grain leaving the skin behind.
Yield 4-6 servings