Recipes
La Fjord
The egg is the midnight sun. Do not let it set.
How to make it
- Pour buckwheat batter and spread it thin.
- Cook it crisp and brown on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Place the smoked salmon: usually 2 pieces.
- Place the spinach: usually 3 pieces.
- Place the egg: usually 1 piece.
- Fold it: Envelope. Four edges swiped toward the centre: a square galette.
Price and cost
It sells for 9,50 €. At the usual helpings it costs about 2,10 € to make (0,40 € of batter and 1,70 € of fillings), before any discount and less for home-grown fillings. Mastery stamps and the market's charm cards raise the price; see mastery.
The notebook page
The page is missing at first. It turns up the first time you serve this crêpe well. Until then the stub reads:
A page that smells of oak smoke. Smoked salmon, spinach and an egg.
It belongs to the set Les Galettes de fête, worth 5 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Salmon, spinach, an egg on deck. Hatches shut, four sides. Crisp."
— Capitaine Lucien (crisp and brown)
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Smoked salmon (A present), Spinach (100,00 € at the market) and Egg (60,00 € at the market).