Name: Poached sole and salmon roulade
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: En
Ingredients: 900 g Sole fillet; 400 g Salmon fillet; 400 ml Cream; Salt; Pepper; 30 ml Noilly Prat; 30 ml Fish Stock; 100 ml White wine; 250 ml Cream; 10 g Corn starch; 1.00 Kg Spinach; 50 g Garlic; 50 g Shallots; 50 ml Olive oil; Salt, Pepper; 1.20 Kg Potatoes; 50 g Butter; 20 g Parsley; 250 g Tomatoes; 20 ml Olive oil; 10 g Basil

Ingredients

900 g Sole fillet
400 g Salmon fillet
400 ml Cream
Salt
Pepper
30 ml Noilly Prat
30 ml Fish Stock
100 ml White wine
250 ml Cream
10 g Corn starch
1.00 Kg Spinach
50 g Garlic
50 g Shallots
50 ml Olive oil
Salt, Pepper
1.20 Kg Potatoes
50 g Butter
20 g Parsley
250 g Tomatoes
20 ml Olive oil
10 g Basil

Preparation

Preparation30 min

Cook time15 min

Blend salmon finely in a blender, make sure it stays cold all the time
Mix in seasoning and cream, season to taste
Clean sole fillet and lay them next to each other on a plastic wrap
Spread teh salmon mix carefully on teh sole fillets
Roll everything like a roulade
Close the ends tight and prick the plastic carefully with a knife. This will help to infuse the roulades with the flavor of the stock
Combine ingredients except cream and starch for the fish stock
Poach the roulades in the stock for about 10 minutes, take out and let rest
Then boil up fish stock, add cream
Mix corn starch with a little white wine and thicken the sauce
Turn the potatoes and boil till soft
Just before serving heat them up, saute in a bit butter and chopped parsley
Saute the cleaned spinach, season to taste

Semi dry the tomato with olive oil and seasoning