Fish fillet rolls in tarragon foam

Ingredients for 2 servings:

• 4 fish fillets (plaice, sole, lemon sole)
• 1 large carrot(s)
• chard
• 1 lemon(s)
• 1 shallot(s)
• Tarragon, fresh
• 125 ml wine, sweet (cabinet or similar)
• 200 ml cream
• 2 tbsp whipped cream
• 50 ml fish stock
• Pepper, white
• 50 g butter
• Saffron

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the carrot and slice into wide, thin strips using a vegetable peeler. Cut the chard into large pieces from the stems, or tear them apart and wash them. Blanch the chard leaves in boiling water for 10 seconds, and blanch the carrot strips in boiling water for 1 minute. Spread the fillets out, drizzle each with lemon juice, and cover with chard leaves and carrot strips. Roll them up and wrap the rolls tightly in tin foil, sealing the ends well to prevent any juice from escaping. Place the parcels in very hot, but not boiling, water for 20 minutes. Meanwhile, cook the tarragon foam. Finely chop the shallot, melt the butter in a deep pan, and sauté the shallot until translucent. Pour in the white wine, fish stock, and cream. If you don’t have any fish stock, use just water or a little more wine to taste. Pick the leaves from five tarragon stalks and add them to the sauce. Season with white pepper and add saffron powder or soaked saffron threads. Simmer very gently for 20 minutes until the sauce thickens. Strain the sauce, puree it with a hand blender, and gently fold in two tablespoons of whipped cream at the end. Carefully unwrap the fish parcels, reserving the juices and adding them to the sauce. Arrange the rolls on plates and drizzle with a few tablespoons of tarragon foam. This dish serves two people with rice as a main course, or four people without rice as a starter or snack.