Fish Fillet Rolls in Tarragon Foam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 fish fillet (s), (plaice, sole, red tongue)
- 1 large carrot (s)
- Swiss chard
- 1 lemon (s)
- 1 shallot (s)
- Tarragon, fresher
- 125 ml wine, sweet (cabinet or similar)
- 200 ml cream
- 2 tablespoon whipped cream
- 50 ml fish stock
- Pepper White
- 50 g butter
- saffron
Print Recipe
Pin Recipe Instructions
- Peel the carrot and cut into wide, thin strips with a peeler. Cut the chard from the stalks in large pieces or pluck and wash. Blanch the chard leaves in boiling water for 10 seconds, blanch carrot strips in boiling water for 1 minute.
- Spread out the fillets, drizzle with lemon juice, cover with Swiss chard leaves and carrot strips. Roll up and wrap the rolls tightly with tin foil, seal tightly at the ends so that no juice can leak out. Place the packets in very hot, but not boiling, water for 20 minutes.
- In the meantime, cook the tarragon foam.
- Finely chop the shallot, melt the butter in a deep pan, steam the shallot until translucent. Pour white wine, fish stock and cream on top. If there is no fish broth available, use only water or, depending on your taste, a little more wine.
- Pluck the leaves from five stalks of tarragon and add to the sauce. Season with white pepper, add saffron powder or soaked saffron threads. Simmer very gently for 20 minutes until the sauce thickens. Strain the sauce, whip up with a hand blender and carefully fold in two tablespoons of whipped cream at the end.
- Carefully unpack the fish parcels, catching the juice and adding it to the sauce.
- Arrange the rolls on a plate and pour a few tablespoons of tarragon foam over them.
- This dish is enough with rice for two people as a main meal or without rice for four people as a starter or intermediate course.
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