November 29, 2011

Pikeperch-Salmon-Spinach Roll with Marinated Lentils and Vermouth Sabayon

Well, I must confess that I am not really a spinach fan, however if there is only a small portion on the plate and you almost not sure if it is indeed spinach, well then it is okay. Besides, that spinch soup was also really very nice. Luckily, I was able to defeat that trauma that was caused by a huge mountain of hot spinach with a tiny fish filet and some overcooked potatoes. Of course I was not able to eat it...

4 pikeperch filets à 200 g
200 g salmon
100 g spinach + 2 handful of leaves
150 g cream
100 ml fish stock
100 ml vermouth
1 shallot
1 twig thyme
1 egg yolk
salt, pepper
100 g green lentil
250 ml vegetable or chicken stock
1 onion
1 garlic clove
1 bay leaf
2 tablespoons olive oil
1 teaspoon dijon mustard
1/2 tablespoon white balsamic vinegar

In a big pot bring water to boil and cook spinch leaves for about 20 seconds, then pour ice cold water over it and dry with kitchen towels. Puree half of the pikeperch filets with 100 g spinach, cream, season. Place the blanched leaves onto a plastic foil in a form of a rectangle and smear the previously mixed fish farce onto the leaves. Place sliced salmon and pikeperch on one side and roll it up. Roll it in tin foil and poach fish roll for 15-20 minutes in simmering water. For the sabayon cook fish stock together with the vermouth, thyme, shallot and reduce by half. Sieve and whisk it together with an egg yolk and beat it until foamy over a bain marie. Season with salt and pepper. Cook lentils in vegetable or chicken stock together with an onion, bay leaf and garlic clove. Sieve and marinte with olive oil, dijon mustard and white balsamic vinegar and season if needed.


Rosa's Yummy Yums said...

Your dishes always amaze me! So beautiful and appetizing. A real poem in a plate...



chriesi said...

Thanks so much! This is kind of an old fashioned dish, but delicious.

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