Sea fish rolls in orange lobster sauce

Ingredients for 3 servings:

• 6 fish fillets (sea fish, e.g. cod, pollock, hake)
• 150 g wild salmon fillet(s)
• 200 ml whipped cream
• 300 ml milk
• 1 onion(s)
• 75 g celery
• ½ garlic clove(s)
• 3 tbsp lobster paste
• 1 tbsp tomato paste
• ½ lemon(s)
• 2 tsp orange mustard
• 2 tbsp parsley, chopped
• 1 tbsp basil, chopped
• 1 tbsp olive oil
• 1 egg yolk
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

with a filling of salmon and fresh herbs

For the filling, cut the salmon into large pieces; ideally, the salmon should be slightly frozen. Place it in a blender along with 75g of cream, the egg yolk, and the herbs, season with salt and pepper, and puree using a hand blender. Place the stuffing in the freezer and let it freeze until it has the consistency of ice cream, stirring occasionally. For the sauce, finely chop the onion, celery, and garlic and sauté in the oil for 10 minutes; do not allow it to brown. Add the tomato paste, mustard, and lobster bisque, then deglaze with the remaining cream. Add the milk and bring the sauce to a boil, whisking until smooth. Season with half the lemon juice, pepper, and paprika. Simmer the sauce over low heat for about 20 minutes. If it becomes too thick, add a little water. For the rolls, the fish fillets should be as long and narrow as possible; wider fillets can be cut in half lengthwise if necessary. Pat the fillets dry, drizzle with lemon juice, and season with salt and pepper. Shape into rolls, skin-side out, leaving a 5 cm hole in the center. Secure the fillet ends with toothpicks. Place the fillets in a deep pan or roasting dish. Fill the rolls with the semi-frozen stuffing. Strain the sauce through a sieve and pour over the rolls, ensuring they are at least half-covered. Bake in a preheated oven at 180°C (350°F) for 30 minutes. Serve with rice or baguette.