John Myers
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Loach and Salmon Roulades in Herb Coating on Colorful Lentils with Purple Mustard Sauce
The perfect loach and salmon roulades in herb coating on colorful lentils with purple mustard sauce recipe with a picture and simple step-by-step instructions.
For the roulades:
- 750 g Loewe fillet
- 80 g Mixed herbs (chervil, parsley, tarragon, basil and thyme)
- Salt
- Pepper from the grinder
For the farce:
- 1 tbsp Chopped herbs
- Salt
- 80 g Cream
- 80 g Lemon juice
- Pepper from the grinder
For the sauce:
- 4 cl Noilly Prat
- 4 cl White wine
- 180 ml Fish stock
- 100 g Cream
- 30 g Butter
- 30 ml Olive oil
- 30 ml Lemon oil
- 3 tbsp Mustard purple
- Salt
- Pepper from the grinder
For the lenses:
- 1 tbsp Olive oil
- 2 tbsp Shallot cubes
- 8 tbsp Lentils green
- 8 tbsp Lentils red
- 8 tbsp Lentils yellow
- 40 ml Fish stock
- 30 g Cold butter
- 2 Splash Balsamic vinegar
- Salt
- Pepper from the grinder
- For the roulades, wash the wolffish, pat dry and cut into 14 x 12 cm pieces, cover and cool. Chop up the leftovers and let them freeze lightly. Wash the herbs, shake dry, pluck the leaves and chop.
- For the farce of the frozen loach remnants, weigh 80 g and puree it with the chopped herbs and 2 pinches of salt in the kitchen mixer. Add the frozen cream and mash everything into a shiny farce. Season with lemon juice, salt and pepper.
- Place the cut fillets on cling film, season with salt and pepper and spread a thin layer of farce on each. Wash the salmon, pat dry, season with salt and cut into squares as thick as a finger. Place the salmon pieces across the loach fillets and roll up the fillets to make a roulade. Carefully roll the roulades in the herbs and wrap first in cling film, then in aluminum foil, screwing in the protruding ends of the foil tightly. Cook the wrapped roulades in a saucepan in gently boiling water for 8 minutes. Lift out, keep wrapped and warm.
- For the sauce, simmer the Noilly Prat and the wine in a saucepan. Pour in the fish stock and cream and simmer again a little. Tie lightly with a little starch, if you like. Mix in the butter and both types of oil with the hand blender. Strain the sauce through a sieve and season with salt and pepper. Just before serving, add the mustard, heat the sauce and mix it up.
- For the lentils, heat the olive oil in a deep pan and steam the shallot cubes in it until translucent. Add the green lentils and the stock and simmer for about 3 minutes. Stir in the cold butter. Stir in yellow lentils and red lentils and simmer for 2 minutes. Season the lentils with vinegar, salt and pepper. To serve, distribute the lentils on four preheated plates. Unwrap the roulades, cut in half crosswise, place on the lentils and drizzle with the mustard sauce all over.
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