Pancake pouches with julienne

To julienne:

300-350 g salmon fillet, or trout
salmon which to choose? we'll show

150 g hard cheese

200 g sour cream

2/3 glass milk

dill

2-3 Art. l. oil or butter (for frying)

freshly ground pepper

salt

For the pancakes:

2 glass flour

0.5 l milk

3 eggs

1 Art. l. sugar

1-2 Art. l. vegetable oil

salt

Cooking pancakes. Of the ingredients of the dough, then fry on a wide frying pan pancakes.

Cooking julienne. Fish fillets cut into small cubes. Peel and chop the onion chetvertkoltsami. Finely chopped greens.

Heat the pan with oil, fry the onion. Add the fish and stir fry for 5 minutes, then sprinkle it with flour, stir and cook for 1 minute. Add sour cream, stir, bring to a boil, pour in the milk, simmer, stirring occasionally, until the sauce thickens slightly. Salt and pepper, add the dill and mix.

Put 1-2 tablespoons Julienne the middle of the pancake, sprinkle with grated cheese, then lift up the edges, giving the pancake shaped pouch. Tie "pouch" chives or dill or parsley.

Form grease with butter, put it in bags (they can also be pre-lubricated with melted butter), bake for 10-15 minutes at 180 degrees.