Stuffed Flatfish Roulade with Gooseberry Puree and Stewed Potatoes

The flatfish is filleted and the four fillets are drizzled with juice of one lemon, the salmon trout is filleted and marinated with brandy. The fish fillets should be the same size. The goutweed is accurately selected, cleaned and blanched in salted water for five minutes. The light fillet is placed skin side up on a kitchen board, peppered and salted. On top of it comes the drained goutweed and the pink fillet. Towards the flat side a roulade is rolled (therefore Ellerbeker Rundschlag) and this is fixed with two toothpicks.

In a high saucepan with a tight-fitting lid, bring the white wine/fish stock mixture to the boil and steam the fish roulades on an insert for 15 to 20 minutes.

Serving suggestion:

Using a very sharp kitchen knife, cut the roulade a tiny bit diagonally and place it on the plate with the cut side facing up. Serve with a purée of preserved gooseberries and stewed potatoes. As a colorful contrast, add a spike of red currants or cranberries.

Our tip: Use the young, tender spinach from the farmers’ market!

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