Summary

Ingredients

• 500 g fish fillet (s) (panasius / slender catfish)
• 0.5 ½ lemon (n)
• 2 teaspoon soy sauce
• 4 shallot (s) (2 - depending on size)
• 1 bunch dill
• 2 teaspoons capers
• 2 teaspoons green pepper
• 1 leek stick (s)
• 2 teaspoons mustard, sweeter
• Horseradish (cream horseradish)
• 125 g bacon (breakfast bacon)
• 125 ml white wine
• 125 ml sweet cream
• 1 egg yolk
• salt

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Instructions

1. Thaw the pangasius fillet (of course any other fish fillet is also possible, depending on your taste: redfish, saithe). Mix lemon juice and soy sauce so that the fillets coat, season with salt.
2. Dice the shallots very finely, clean the leek and also cut very finely into rings, finely chop the dill. Crush capers and green pepper as finely as possible (using a mortar), stir together with the mustard, dill and onions. To coat the fish fillets, add a strand of cream horseradish (easiest from the tube). Roll up the fillets, wrap them in bacon and hold them together with a toothpick.
3. Briefly fry the roulades in a pan (on all sides), then deglaze with wine and sprinkle with the leek. Cook over medium heat with the lid closed for 15-20 minutes.
4. Keep the roulades warm, reduce the stock in the pan very much, then remove from the plate, add the whipped cream with the egg yolk and stir until the sauce is creamy.
5. Pour the sauce over the roulades, serve. Boiled potatoes go well with it.