Jerusalem Artichoke Roulade with Salmon Trout Tartare

Preparation

1. For the sponge: whisk the egg whites with the salt until stiff. Carefully add the egg yolk and parsley and fold in the flour.
2. Pour the mixture onto a baking sheet lined with baking paper. Bake in a hot oven at 370 °F for approx. 10 minutes. Remove the sponge from the tin onto a clean tea towel, peel off the baking paper and allow to cool.
3. For the filling: sauté the Jerusalem artichoke and onions in butter.
4. Douse with the white wine and reduce. Add the vegetable stock (or water) and season with salt. Cook until the vegetables are soft and reduce until the liquid has almost completely evaporated.
5. Blend until smooth and allow the mixture to cool.
6. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
7. Whisk the QimiQ Classic smooth. Add the QimiQ Classic, 300 g of the Jerusalem artichoke puree and the remaining ingredients to the QimiQ Whip and continue to whip until the required volume has been achieved.
8. Spread the filling onto the sponge and roll into a roulade. Allow to chill well.
9. For the tartare: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Serve with the roulade.