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🍽️ Delicate Fish Roulade with Leek

577 kcal · 30 min · 4 servings

Ingredients

• 300 g fresh salmon fillet (skinless)
• 200 g zander fillet (2 zander fillets)
• 600 g thin leek stalks (3 thin leek stalks)
• 0.5 bunch chives
• 50 g cream cheese (13 % fat) (2 tbsp)
• 20 g crème fraîche (15 % fat; 1 tbsp)
• 1 tsp horseradish (jar or tube)
• 0.5 tsp sweet mustard
• salt
• pepper
• 80 ml classic vegetable broth
• 50 ml soy cream

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Then pat them completely dry with kitchen paper.
3. 3. Cut the salmon fillet horizontally in the middle.
4. 4. Make sure the two halves remain connected at the bottom.
5. 5. Place the salmon fillet on a sheet of cling film.
6. 6. Cover it with a second sheet of cling film.
7. 7. Gently pound the fillet flat with your flat hand.
8. 8. Aim for a thickness of about five millimeters.
9. 9. Place the zander fillets between two sheets of cling film as well.
10. 10. Pound them flat slightly as well.
11. 11. The zander should be about three to four millimeters thick.
12. 12. Clean the leek and remove the green tops.
13. 13. Wash it thoroughly.
14. 14. Cut the leek into thin rings.
15. 15. Wash the chives.
16. 16. Shake it dry.
17. 17. Cut the chives into very fine rings.
18. 18. Put cream cheese, crème fraîche, horseradish, and mustard into a small bowl.
19. 19. Add one tablespoon of the chive rings.
20. 20. Stir everything into a smooth cream.
21. 21. Remove the cling film from the salmon fillet.
22. 22. Place the fillet on a large piece of aluminum foil.
23. 23. The aluminum foil should be about fifty centimeters long and thirty centimeters wide.
24. 24. Lightly salt and pepper the fillet.
25. 25. Spread two tablespoons of the cream cheese mixture over it.
26. 26. Take the zander fillets out of the cling film.
27. 27. Place them lengthwise on the salmon fillet.
28. 28. Spread the remaining cream cheese mixture over the zander fillets.
29. 29. Use the aluminum foil to help you roll it up.
30. 30. Roll the roulade slowly starting from the long side.
31. 31. Close both ends by twisting them, like a candy wrapper.
32. 32. Wrap the roulade in a second piece of aluminum foil.
33. 33. Close the ends securely by folding them.
34. 34. Fill a large pot or casserole dish halfway with water.
35. 35. Bring the water to a boil.
36. 36. Reduce the heat.
37. 37. Place the salmon-zander roulade into the hot water.
38. 38. Let it cook for ten to twelve minutes over medium heat.
39. 39. Put the leek rings into a pot.
40. 40. Cover them with vegetable broth.
41. 41. Bring the mixture to a boil.
42. 42. Salt and pepper to taste.
43. 43. Cook the leek covered for seven to eight minutes over medium heat.
44. 44. Carefully remove the roulade from the water with a slotted spoon.
45. 45. Let it rest for three to four minutes.
46. 46. Stir the soy cream into the leek.
47. 47. Let the soy cream reduce slightly in the open pot.
48. 48. Carefully unwrap the roulade from the aluminum foil.
49. 49. Slice it with a sharp knife.
50. 50. Stir the remaining chives into the leek.
51. 51. Plate the leek and the fish roulade.
52. 52. Serve the dish immediately.

Nutrition per serving

• kcal: 577
• Protein: 65 g · Fett/Fat: 29 g · Carbs: 11 g