Roulade of Salmon and Pike Perch

Try this delicious pasta dish:

Rinse the fish fillets, rub them well dry and remove all bones. Next, cut in half and cut the sides straight, keeping the working steps. Coat 2 pieces of aluminum foil with olive oil. Season fish fillets with salt and pepper, place one piece of salmon and one piece of pike perch on top of each other, roll into roulades and wrap tightly in the aluminum foil.

Peel and finely dice the shallots. In a saucepan with 2 tbsp. butter, sauté the shallots, add the fish sections and sauté briefly. Then fill up with white wine and whipping cream and boil by half.

Cook the fish roulades in boiling water (approx. 80 °C) for 10 to 12 minutes. Rinse basil, shake dry and pluck leaves.

Strain the sauce through a sieve. Add basil leaves and crème fraîche and blend with a hand blender. Season to taste with salt and freshly ground pepper. Take the roulades out of the foil and cut them in half.

Pour the sauce onto plates and arrange the roulades on top. This goes very well with ribbon noodles or possibly long-grain rice.

Related Recipes:

Roulade of Salmon and Zander on Spinach SaladMix walnut oil, balsamic vinegar, 2 tbsp. shallots, salt, water and pepper to make a salad dressing. Rinse and... Roulade of Salmon and Pike Perch Poached in Lemongrass WithPasta dishes are just always delicious! Cut the salmon and pike-perch fillets into oblong strips about 1 cm... Roulades in Roman PotCoat roulades with oil and let rest for at least 2 h. Dry oil and season meat with salt and pepper, brush with... Pork RouladesFor the pork roulades, pound the cutlets and salt them. Season the minced meat with garlic, salt, pepper... Fish Soup with Saffron RouilleIt is best to have the fish filleted immediately at the fishmonger’s, but take the carcasses with you... Roasted Monkfish Cutlet in Olive Crust with Olive Oil Sabayon and Potato and Tomato VegetablesMonkfish chops: Rinse the monkfish chops parried and prepared by the fishmonger and dry them well. Marinate... Sole Roulade with Green Asparagus SpearsRemove the peel from the lower third of the asparagus spears, cut in half diagonally and lengthwise. Make with... Stuffed Flatfish Roulade with Gooseberry Puree and Stewed PotatoesThe flatfish is filleted and the four fillets are drizzled with juice of one lemon, the salmon trout is... Fish Soup AnconaCut the tomatoes crosswise on the round side, put them briefly into boiling water, then cool them and peel... Chicken Pot with Mu-Err MushroomsA delicious mushroom dish for any occasion! Rinse the soup chicken inside and out under cold running water and...