Herb Sea Trout Rolls with Caviar Cream Sauce

Ingredients

• 720 g small sea trout fillets (12 small fillets)
• Zitronen (juice of half a lemon)
• Salz
• Pfeffer aus der Mühle
• 50 g Blattspinat
• Kerbel
• Petersilie
• 1 hartgekochtes Ei (Size M)
• 2 EL Milch
• 50 g Frischkäse
• 1 EL feine Semmelbrösel
• 1 Glas Fischfond
• Weißwein
• 30 g Kaviar (authentic Russian caviar or German caviar)
• 2 Stangen Porree
• 2 Möhren
• 1 Eigelb (M)
• 50 g kalte Butter

Instructions

1. 1.

   Rinse sea trout fillets and pat dry. Drizzle with lemon juice and lightly season with salt and pepper.

2. 2.

   Clean spinach, wash and roughly chop. Rinse herbs, shake dry and pluck leaves from stems. Combine hard-boiled yolk, milk, and cream cheese with a fork. Blend together with breadcrumbs, spinach, and herbs in an electric food processor. Mix in 1 EL caviar. Season with salt and pepper. Spread on fillets and roll up. Secure with toothpicks.

3. 3.

   Add fish stock and wine to a deep pan and bring to a boil. Place sea trout rolls in the liquid, cover, and simmer for 6-8 minutes over low heat.

4. 4.

   Clean leeks, wash and cut into rings. Peel carrots and slice. Steam in lightly salted water for about 8-10 minutes.

5. 5.

   Remove sea trout rolls from the broth and set aside warm. Strain the broth and reduce to half. Whisk yolk and stir into the non-boiling broth. Beat butter into small pieces with a whisk. Season with salt and pepper. Stir in remaining caviar.

6. 6.

   Drain vegetables. Arrange sea trout rolls in sauce with vegetables.