Saibling Roll with Kohlrabi Potato Carpaccio

Ingredients

• 5 stalks parsley
• olive oil
• 1 tbsp breadcrumbs
• Salt
• white pepper
• 4 saibling fillets about 100 g each (ready-to-cook, skinless)
• 100 g smoked salmon slices
• 4 leek strips (light green)
• 200 ml dry white wine
• 150 g waxy potatoes
• 1 kohlrabi about 150 g
• 1 Shallot
• 100 ml fish stock
• 100 ml whipping cream
• parsley
• violet flower

Instructions

1. 1.

   Wash the parsley, pat dry and finely chop the leaves. Mix with 2-3 tbsp oil and breadcrumbs to form a paste; season with salt and pepper.

2. 2.

   Preheat the oven to 120°C (250°F) with both fan and top heating.

3. 3.

   Rinse the saibling fillets and pat dry. Lay smoked salmon slices on each, spread the paste over them, then wrap with leek strips about 20 cm long that have been briefly blanched in salted water and cooled. Secure with toothpicks if needed, season, place in an oven‑proof dish, pour in 100 ml wine, and steam in the oven for about 15 minutes.

4. 4.

   Peel the potato and kohlrabi and grate into thin slices. Blanch together for 2-3 minutes in salted water until cooked but firm, then cool, pat dry and arrange fan‑shaped on oiled plates. Season and grill under a hot broiler for 2-3 minutes to achieve a golden brown crust.

5. 5.

   For the sauce, peel and finely dice the shallot; sauté in 1 tbsp hot oil until translucent. Deglaze with remaining wine and fish stock, reduce by half, then add cream and blend into foam with an immersion blender. Season with salt and pepper.

6. 6.

   Arrange the carpaccio on plates, top with the foam, and drizzle over the saibling rolls.

7. 7.

   Garnish with parsley leaves and a violet flower before serving.