Salmon and Stevedore Roll with Herbs and Mixed Lentils

Name: Salmon and Stevedore Roll with Herbs and Mixed Lentils
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 2 shallots; 1 tbsp Olive Oil; 160 g mixed lentils (40 g each of yellow, green and red; soaked as per package instructions); 150 ml fish stock; 2 tbsp cold butter; 1 tsp white wine vinegar; Salt; Pepper (freshly ground); 600 g stevedore fillet; 100 g salmon fillet; 50 g stevedore section (trim leftovers); 50 ml Heavy Cream (at least 30% fat); 1 tbsp chopped parsley; 1 tsp lemon juice; 50 g mixed chopped herbs (e.g., parsley, thyme, basil, chervil); 2 tbsp Noilly Prat; 4 tbsp dry white wine; 150 ml fish stock; 100 ml heavy cream (at least 30% fat); 0.5 tsp cornstarch; 2 tbsp violet mustard; Salt; Pepper (freshly ground); parsley (for garnish); balsamic cream (for garnish)

Prep: 20min

| Servings: 4 | Cook: 30min

A fresh lentil dish featuring salmon and stevedore fillets rolled with herbs, served with a creamy sauce and garnished with parsley and balsamic cream. Try this recipe and more from Spoonsparrow!

Ingredients

2 shallots
1 tbsp Olive Oil
160 g mixed lentils (40 g each of yellow, green and red; soaked as per package instructions)
150 ml fish stock
2 tbsp cold butter
1 tsp white wine vinegar
Salt
Pepper (freshly ground)
600 g stevedore fillet
100 g salmon fillet
50 g stevedore section (trim leftovers)
50 ml Heavy Cream (at least 30% fat)
1 tbsp chopped parsley
1 tsp lemon juice
50 g mixed chopped herbs (e.g., parsley, thyme, basil, chervil)
2 tbsp Noilly Prat
4 tbsp dry white wine
150 ml fish stock
100 ml heavy cream (at least 30% fat)
0.5 tsp cornstarch
2 tbsp violet mustard
Salt
Pepper (freshly ground)
parsley (for garnish)
balsamic cream (for garnish)

Instructions

1.
Peel and finely chop the shallots, then sauté them in hot oil until translucent. Add the drained lentils and deglaze with fish stock. Simmer over low heat for about 15 minutes, adding more stock if needed.
2.
Cut the stevedore fillets into pieces roughly 15 × 10 cm and 0.5 cm thick. Slice the salmon into finger‑thick strips.
3.
For the filling, blend the stevedore slices with very cold cream and a pinch of salt until smooth, fold in parsley and lemon juice, then spread this mixture over the stevedore fillets. Lay the salmon strips on top, roll them together, coat the roll in herbs, wrap tightly in cling film and foil, and press firmly. Boil for 10 minutes, remove, keep wrapped and let rest covered for a few more minutes.
4.
Reduce Noilly Prat, white wine and fish stock slightly, then add cream and thicken with cornstarch mixed into 2 Tbsp cold water. Stir in mustard and season with salt and pepper.
5.
Stir cold butter into the lentils and season with vinegar, salt and pepper. Unwrap the fish rolls, slice into four pieces, and whisk the sauce until frothy.
6.
Arrange the lentils on warmed plates, place the sliced roulade on top, pour over the sauce, and garnish with fresh parsley and balsamic cream before serving.