Pork Fish Roulade with Red Wine Kohlrabi on Balsamic Vinegar Lentils

Divide pork fish into four portions of 150 g each. Plate each piece thinly between 2 sheets of plastic wrap to form a roulade slice.

Cut kohlrabi into very thin slices, cover with red wine and cook for five minutes.

Do not soak lentils, cook them separately by type in salted water, rinse in iced water, drain in a sieve and season with a few drops of balsamic vinegar.

White butter sauce: boil white wine, pour in three diced shallots. Cook for three minutes, add the whipped cream.

Continue until the liquid has almost completely boiled away. Remove the saucepan from the heat and add 80 g of cold butter in slices with a whisk. Strain everything, season with pepper and season with salt.

Shallot juice: boil remaining red wine, add two diced shallots and a little port if desired. Simmer gently for five minutes, perhaps adding a little red wine, then stir in a little cornstarch dissolved in cold water. Pepper, season with salt.

Strain through a fine sieve.

Spread a little basil (along with oil) on the plated fillet slices. Salt, season with pepper and top each with two blanched chard leaves. Spread the red kohlrabi slices evenly on top.

Roll up into roulades and wrap them in pork netting. Roast for about ten minutes in a frying pan with a little fat, then cook for five minutes at 180 °C in the oven. Dark roast

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