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🍽️ Delicate Fish Roulade with Leek

577 kcal · 30 min · 4 porzioni

Ingredienti

• 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

Preparazione

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 flatten the fillet with the palm of your 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. Flatten them slightly too.
11. 11. The zander should be about three to four millimeters thick.
12. 12. Clean the leek and remove the green tips.
13. 13. Wash it thoroughly.
14. 14. Cut the leek into fine rings.
15. 15. Wash the chives.
16. 16. Shake them dry.
17. 17. Cut the chives into very fine rolls.
18. 18. Put cream cheese, crème fraîche, horseradish and mustard in a small bowl.
19. 19. Add one tablespoon of the chive rolls.
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. Slowly roll the roulade from the long side.
31. 31. Seal both ends by twisting, like a candy wrapper.
32. 32. Wrap the roulade in a second piece of aluminum foil.
33. 33. Seal the ends firmly by folding.
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 in the hot water.
38. 38. Let it cook through over medium heat for ten to twelve minutes.
39. 39. Put the leek rings in a pot.
40. 40. Pour vegetable broth over them.
41. 41. Bring the mixture to a boil.
42. 42. Season with salt and pepper to taste.
43. 43. Let the leek cook 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 fish roulade.
52. 52. Serve the dish immediately.

Valori per porzione

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