Fish roulade with white wine foam and crayfish

Ingredients for 2 servings:

• 1 fish fillet(s)
• 1 ½ slice(s) Serrano ham
• n. B. Mangold
• some lemon zest
• 1 can of crayfish meat
• 6 radishes
• 4 stalk(s) asparagus, green
• 1 tbsp white wine vinegar
• 1 shallot(s)
• 300 ml dry white wine
• 1 cup of cream
• ½ pack of gelatin
• 3 carrots (Rainbow)
• e.g. salt and pepper
• n. B. sugar
• e.g. herbal oil (parsley oil)
• 1 tbsp olive oil
• n. B. Dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Thinly slice the radishes and marinate with vinegar, salt, and pepper. Refrigerate for a few hours. Peel and thinly slice the carrots. Blanch briefly and roll them into a flower shape. Season with salt. Blanch the asparagus and cool. Season with salt, pepper, and olive oil, then roast them in a pan. Carefully flatten the fish fillet between sheets of cling film. Place some lemon zest, some chard, and the ham on top, as evenly as possible. Carefully roll up the cling film to hold it in place, and steam for about 10-15 minutes. Add the crayfish meat just before cooking to warm it up. Arrange the radish slices on a piece of cling film to form a scale pattern. Remove the fish from the film and cover with the radish scales. Finely dice the shallot and simmer in the white wine until the wine is almost completely reduced. Pour in the cream. Let the gelatin swell in a little water, then stir in and dissolve. Season the sauce with sugar and salt. Whisk with a hand blender until fluffy and spoon onto a plate. Drizzle with a little parsley oil. Serve with a sprig of fresh dill.