Pike Perch Roulade with Champagne Sauce

Season the cut pike-perch fillets with a little lemon and salt. Finely dice the pike perch sections with 3/4 of the salmon, season with salt, season with pepper and mix with egg. Freeze separately with the whipped cream in the freezer. Later, prepare everything together in the kitchen cutter to a smooth farce. Chill again, then pass through a sieve and color with beet juice. Season with salt and lemon, mix in finely diced salmon fillet left over.

Blanch de-stemmed spinach leaves for 5 sec in boiling hot salted water. Rinse cold and spread out on a kitchen towel. Coat pike-perch fillets with farce and place each with coated side on top of the other. Place on top of spinach and roll up. Lightly butter a shallow dish and fill with the roulade. Pour in stock and wine. Poach in the oven at 180 degrees for 12 minutes, remove and rest with the lid closed.

For the sauce, cook fish stock with crème fraîche until creamy. At low temperature, mix in the ice-cold butter cubes. Add salt. Just before serving, stir in whipped cream and champagne.

Cut the roulade into slices and serve on top of the sauce.

Serve with (wild) long grain rice.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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