Swiss Chard and Noble Fish Roulade on Riesling Foam

Preheat the oven to 160 degrees.

Wash the monkfish fillet and dry with Zewa. Then cut a pocket into the fillet and open it, season with salt and pepper, oranges and lime zest.

Wash the king prawn prawns and cut in half, then place in the fillet and close. Put the whole thing back in the fridge.

It is very important that the fish is fresh and nice and cold! Wash and peel the sea char fillet, remove any remaining bones with the tweezers.

Cut the char into cubes and place in a mixing bowl. Add 150 g of cream, chilli pepper and curry powder and then puree to taste with salt and pepper. If the farce is too thick, add some cream and puree again and put it back in the fridge.

Cut the chard from the stalk so that you have about 10-14 large leaves. Wash the chard and cut off the roots to the beginning of the leaf. Put on a large saucepan with salt water and blanch the chard one after the other in the boiling water, rinse in cold water. Carefully dry the finished Swiss chard leaves on a paper towel.

Place two approx. 60 cm long strips of cling film overlapping on a clean work surface. Please season them with salt and pepper. Remove the stalk from the dried Swiss chard leaves and carefully overlap the leaves on the foil so that your prepared fish can be completely enveloped lengthways. Season with salt and pepper and a little curry powder.

Now take the prepared farce out of the refrigerator and put about half of it on the chard, please leave something free on the left and right to fold it in.

Place the filled monkfish fillet from the refrigerator on the farce and brush with the remaining farce so that the whole monkfish gets a kind of shell.

Now start folding in the right and left sides and then the rest of the way so that the whole fish is well wrapped. Now wrap the cling film tightly around the roll, twist in the ends and make a few pikers in the film with a small knife. Take a large piece of aluminum foil and wrap it around the roll and twist the ends.

Now place the rolls in a fireproof mold half filled with water (please do not bend the roll !!) and put it in the oven for approx. 45-60 minutes. The roll is ready when it has reached a core temperature of 58 degrees.

Clean shallot, carrots, celery and cut into small cubes, sauté in the frying fat, deglaze with the Riesling, add fish stock, bay leaf and star anise and simmer at medium temperature for about 15-20 minutes. Take the anise and the bay leaf out again, puree the whole thing with the hand blender and strain through a sieve into a new saucepan, add the cream and bring to the boil, season with salt and pepper and froth up again with the hand blender.

Take the roll out of the oven and place it on a board with kitchen paper. When unpacking the roll, a lot of liquid will leak out carefully! Cut the fish roll into pieces 3-4 cm thick. Place a piece of fish roll on a preheated plate and pour on the Riesling foam.