Main course
Black Forest ham pancakes with ruccolla and basil salad with a light mustard vinaigrette
Ingredients for 4 people
Pancakes:
160 g (16 slices) Black Forest ham
160 g wheat flour
365 ml milk
125 ml liquid cream
150 ml whole egg (4-5 eggs)
3 tbsp olive oil
salt, pepper
Rocket and basil salad with vinaigrette:
240 g rocket (oil rocket)
20 g shallots
80 g fresh basil
60 ml extra virgin olive oil
25 ml white balsamic vinegar
20 g Dijon mustard
salt
Coarsely ground black pepper
Preparation
Pancakes: Make a smooth pancake batter with flour, egg, milk, cream and a spoonful of olive oil, season with salt and pepper. Fry the ham slices in a hot pan and cover with the liquid batter. Turn the pancake and fry on both sides until golden brown.
Vinaigrette: Make a vinaigrette from the shallots, 1 tbsp mustard, olive oil and white balsamic vinegar. Season with salt and pepper to taste and refine with herbs (e.g. chervil, coriander, parsley, etc.) as desired.
Rocket and basil salad: Clean and wash the rocket and basil and mix with the dressing. Place the salad in the middle of the still-warm pancake.
Per person: 790 kcal/3,307
Photo: Schutzverband der Schwarzwälder Schinkenhersteller
Recipe by Stephan Leuschner, Restaurant "BANK" in the Steigenberger Europäischer Hof Baden-Baden