Spinach filled Pike Perch Rolls on Lentil Stew

Appetizer, Main Dishes
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Ingredients for 10 portions
  • For the spinach filled pike perch rolls
  • 125 g QimiQ Classic, unchilled
  • 200 g Pike perch trimmings, minced
  • 100 g Spinach, pureed
  • 4 g Salt
  • 10 g Lemon juice
  • 4 cl Pernod [Aniseed liqueur]
  • Coriander spice, ground
  • 600 g Pike perch fillet, skinned
  • 200 g Salmon fillet, skinned
  • For the lentil stew
  • 500 g QimiQ Cream Base
  • 200 g Beluga lentils, soaked
  • 200 g Mountain lentils, soaked
  • 100 g Red onion(s), chopped
  • 50 ml Olive oil
  • 40 g Garlic, chopped
  • 250 ml White wine
  • 500 ml Water
  • 80 g Leek, chopped
  • 80 g Yellow carrot, peeled
  • 160 g Eggplant, peeled
  • 120 g King oyster mushrooms, chopped
  • Salt, to taste
  • 2 g Black pepper, freshly ground
  • 10 g Flat-leaf parsley, chopped
Method
1.
For the farce: place the QimiQ Classic, minced fish trimmings, spinach, salt, lemon juice, Pernod and coriander into a mincer, and blend to a creamy consistency.
2.
Beat the pike perch fillets with a meat hammer until flat. Lay the fillets onto cling film and spread the farce on top.
3.
Place the salmon fillet strips on top of the farce and roll up like a roulade, making sure to close the ends tight.
4.
Steam the fish rolls at 100 °C for approx.20 minutes.
5.
Rinse the soaked lentils and drain.
6.
Fry the onions in olive oil until translucent. Add the garlic and lentils and fry until glassy.
7.
Douse with the white wine and reduce by half. Add the water and cook until the lentils are tender.
8.
Fry the vegetables in olive oil and add to the lentils.
9.
Add the QimiQ Sauce Base, season to taste and refine with the parsley.
10.
Serve with the pike perch rolls.