Pike-Perch Salmon Roulade with Pea Puree and Beet Potatoes

For the fish roulade, defrost the fillets, remove the skin and bones.2-3 pike-perch fillets without skin and bones are used for the fish farce. Cut the well cooled fillet into small pieces and mix in a 1:1 ratio with liquid cream in a chopper until creamy (approx. 10 seconds). Season with salt and pepper and refine with white wine or Pernod to taste. For the visual effect, stir herbs or cooked, finely chopped vegetable cubes (carrot and yellow beet) into the farce.

Place 4 fillets of pike-perch on a plastic wrap side by side. Cover with plastic wrap and carefully flatten evenly. Brush the plated fillets with the farce and top with a nori sheet. If necessary, cut the nori sheet to the right size. Place another thin layer of farce on top. Then, in a center line, top with trimmed strips of salmon.

Wrap the fish roulade tightly in cling film and then in aluminum foil and close the ends tightly. Cook in water at a temperature of approx. 67 °C for approx. 25-30 minutes (depending on the size and thickness of the roulade).

Remove the fish roulade from the water and let it rest for about 5 minutes. Remove from the foils, cut open and serve with the beetroot and pea puree.

Preparation of side dishes:

For the beetroot potatoes, peel the potatoes and boil them in beet juice.

For the pea puree, boil the Iglo peas for about 1 minute. Immediately put them in cold water and

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