Roulade of Salmon and Pike Perch

Pasta dishes are always a good idea!

Clean the fish fillets if necessary (especially remove the gray fat from the salmon), rinse, rub dry and remove any bones. Portion it in wide strips, cut the sides straight, keep the working steps.

Brush the aluminum foil pieces with olive oil, season a little bit with salt and a little bit with pepper. Season the fish fillets also with salt and pepper, put one piece of salmon and one piece of pike-perch on top of each other (with the inside on top of each other), wrap them exactly and very tightly in the aluminum foil like roulades, twisting the foil at the ends like candy.

In a saucepan with the butter, sauté the shallots until translucent, 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 degrees) for ten to twelve minutes.

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.

Wrap the roulades from the foil and cut them in half diagonally lengthwise, so that the two colors show nicely. Pour the sauce onto plates and arrange the roulade halves on top.

This goes very well with ribbon noodles or long grain rice.

Related Recipes:

Roulade of Salmon and Pike PerchTry this delicious pasta dish: Rinse the fish fillets, rub them well dry and remove all bones. Next, cut in... 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... 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... 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... Stuffed Pike Perch with Sauerkraut in Wine Sauce* Boil sauerkraut in a saucepan. * Clean the onion and garlic and cut them off. * Heat the goose fat and... Spicy Pasta Salad with Tuna and HamPasta dishes are just always delicious! Trim the beans a little bit at both ends, prepare with a little bit of... Pork RouladesFor the pork roulades, pound the cutlets and salt them. Season the minced meat with garlic, salt, pepper... Graved Pike PerchFirst remove the remaining small bones in the fillets with tweezers. Then rinse the fillets when cold, dry... House Pickled Salmon Trout on Fennel Mango Saladhalf an hour, lightly Toast the pepper and coriander seeds in a frying pan and pound them in a mortar. Mix... Home Pickled Salmon Trout with Parsnips and Horseradish MousselineFor the home-pickled salmon trout with parsnips and horseradish mousseline, first cover a baking tray with...