And it’s from one of Germany’s top chefs!
Turbot and salmon roulade in herbs
(Serves 4)
Recipe from Dieter Müller at the Lerbach Schlosshotel near Cologne.
Ingredients:
400g turbot filet
120g salmon filet
50g herbs, finely chopped (parsley, chervil, tarragon, basil, thyme)
Fish paste:
50g turbot off-cuts, refrigerated
5cl lightly frozen cream
1 tablespoon chopped herbs
Lentils:
60g green lentils
60g red lentils
60 yellow lentils
1 tablespoon olive oil
1 tablespoon chopped shallots
2cl fish stock
20g cubed butter
White balsamic
Freshly milled salt and pepper
Sauce:
1cl fish stock
8cl cream
20g cubed butter
2cl lemon olive oil
2cl Noilly Prat
2cl white wine
1/1 teaspoon cornflour
2 tablespoons violet mustard
Freshly milled salt and pepper
Instructions:
Slice the turbot filet into two portions, approximately 14cm x 12cm and 5cm thick. To make the paste, put the fish off-cuts, the herbs and a pinch of salt into a blender. Add the lightly frozen cream and blend to a glossy, green paste. Add the lemon and season with salt and pepper. Place the turbot filets onto the cling film, season with salt and pepper and spread a thin layer of paste on top. Slice the salmon fillet into finger-sized strips, season and arrange them on the turbot. Roll the fish filets together, and roll in the herbs. Wrap in cling film and aluminum foil. Twist the ends tight to seal the parcel. Simmer in water for seven minutes and then allow to rest for three minutes. For the sauce, reduce the Noilly Prat and the white wine in a pan. Add the fish stock and cream, and reduce again slightly. Stir in some cornflour to thicken if desired. Add the lemon olive oil and the butter, strain and season with salt and pepper. Mix in the mustard. Prepare the lentils a day ahead by soaking them in water. Heat up some olive oil in a sauteuse pan and fry the shallots. Add the green lentils and the fish stock and cook for three minutes. Add the cold butter to thicken, then add the red and yellow lentils and cook for just two minutes to retain the colour. Add a dash of white balsamic, and season to taste.
To serve:
Split the lentils between four plates. Roll out the turbot roulade and slice, then arrange on top of the lentils. Froth up the mustard sauce and drizzle around the plate.
Duration : 0:4:1
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