Roulade of Salmon and Pike Perch Poached in Lemongrass With

Pasta dishes are just always delicious!

Cut the salmon and pike-perch fillets into oblong strips about 1 cm thick. Cut the remaining fish fillet into coarse pieces and put them into a cutter. Add 2 tablespoons of whipped cream, 2 tablespoons of heavy cream, a little bit of lemon juice, salt and pepper and prepare a pike-perch and salmon sauce.

Season the fish fillet strips with salt, juice of a lemon and pepper and place 3 blanched spinach leaves on each fillet strip.

Spread the zander farce on the salmon fillet and roll up into a roulade.

Spread the salmon farce on the pike-perch fillet and roll up into a roulade. Place the fish roulades in a small ramekin (timbal form) or alternatively fix them with toothpicks.

Drain the tomatoes, cut out the skin, stone and chop into small cubes. Halve one zucchini, cut out the core and finely dice. Steam zucchini and tomatoes with fig puree and paradeis pulp, add white wine, a little bit of sugar and juice of one lemon and let it brew, then cool down a little bit and season with coriander, pepper and salt.

Crush the lemongrass and finely chop it. Add the fish stock with the lemongrass, a dash of lime juice and white wine and let it brew a little. Then season to taste.

Chop the ginger balls into small pieces and douse them in sugar water.

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