Lachforellen-Roulade

Ingredients

• 200 g salmon trout fillet (150-4 slices each)
• 4 tsp Dijon mustard
• 1 bunch dill
• 1 bunch chives
• 3 spring onions
• 1 leek
• Lemon juice
• Salt
• ground pepper
• 15 g butter
• 15 g flour
• 300 ml milk
• 200 ml whipping cream
• 3 tbsp Dijon mustard
• Salt
• white pepper
• 200 g rice
• red pepper

Instructions

1. 1.

   Wash the herbs, shake dry, roughly chop dill, cut chives into rings with scissors. Set aside some chives for garnish. Wash and trim spring onions, slice them. Cut leek lengthwise in half, remove outer 4-6 leaves, wash thoroughly, blanch in boiling water. Use remaining leek elsewhere. Clean fillet slices, season with lemon juice, salt, and pepper. Lightly brush fish with mustard and spread herbs with spring onions on top. Roll the fish and bind with blanched leek leaves. Steam the fish for about 10 minutes. Rinse rice under running water in a sieve, then bring to boil in slightly salted water at just below boiling point, cover and let it simmer for about 20 minutes.

2. 2.

   For the sauce make a light roux. Heat butter in a pot, add flour, gradually whisk in milk and cream. Season sauce with mustard, salt, and pepper.

3. 3.

   Plate rice on a preheated plate, pour sauce beside it, and place the salmon trout roll upright on top. Garnish everything with chives and red pepper.