Filled Pikeperch Fillet Rolls, Lemon-cream Sauce and Julienne Potatoes

Fish rolls and filling:

1. Wash the fillets that have been well chilled in cold water and pat dry. Cut off the thinner sides of both, straightening the fillets and possibly also deboning them. The total section of both fillets should be 150 g. Quickly cut this into small pieces and put in a blender. Add the bacon cubes, parsley and initially 50 ml of cold cream, already lightly pepper and salt and mix everything into a farce (porridge) at short intervals. Everything should go quickly so that the mass stays cool and does not curdle later. If the farce is not creamy enough, then add the remaining 20 ml of cream. Grate in some lemon zest, add salt and pepper if necessary and mix everything up again briefly.
2. Halve the fillets once across, brush with the farce and roll up. Fix the ends with a toothpick. First put in a container, cover with foil and put in a cool place.

Sauce:

1. Sauté the shallot in the butter until translucent and deglaze with the prosecco or white wine. Wash and dry the lemon, peel off the peel with a peeler and add to the stock. Then squeeze the lemon and also pour the juice into the brew. Let everything simmer until the liquid has reduced by half. Then pour through a sieve and put the brew back into the pot. Pour in the cream, pepper and salt and season with the sugar to taste. Then let everything simmer gently over medium heat until the sauce has a creamy consistency. Keep ready.

Julienne potatoes:

1. Use a julienne slicer to slice the peeled potatoes lengthways into very fine strips. Bring well-salted water to the boil in a saucepan and blanch the strips in it for approx. 2 minutes. Drain through a sieve, drain well and squeeze out a little more with a spoon. Then place in a bowl, season with pepper and salt and mix with the finely grated Parmesan.

Completion of fish, potatoes and sauce:

1. Preheat the oven to 190 ° O / bottom heat. If available, use a muffin form palette for both. Butter the hollows well. Place the fish rolls in 4 hollows and fill the others with the potato mixture up to the edge. Put a teaspoon of butter on the potatoes. Put in the middle of the oven. Cooking time for the fish (because of the farce) approx. 20 minutes. Then remove the rolls, put them in a warm container and keep them warm. Switch the oven to grill function and let the potato surfaces only take on a light color. Otherwise they shouldn’t be crispy, just soft.
2. Heat the sauce again and mix it up gently. Then it can be served. The side dish was red chicory steamed in butter.

Annotation:

1. The julienne potatoes can be easily replaced with mashed potatoes or rice. The foil in picture 2, with which the fish rolls are covered, was removed before cooking.