Stuffed Pike Perch Roulade in Moselle Riesling Sauce’.

Spinach is not everyone’s cup of tea? With this recipe it is:

Now mix the whole thing with the pike-perch meat fine, give some more flavor with salt and pepper.

Stir in whipped cream until firm Prepare sauce fish stock and double cream, reduce slightly.

Add half of the Mosel Riesling, let it boil and beat in the cold butter.

Add the other half of the Mosel Riesling, bring to the boil and add the whipped cream, season lightly with salt.

Preparation of pike-perch roulade Plate the pike-perch fillet and season lightly with salt. Blanch spinach leaves and remove stems.

‘The plated pike-perch fillet on aluminum foil form, spread thinly with the fish farce.

Spread everything out with the spinach leaves.

Put the rest of the fish sauce on top and spread it smoothly.

Form a roll and wrap it in the aluminum foil.

Cook in water at about 65 degrees for 20 minutes.

Cut pike-perch roulade into slices about 1 cm thick and place on warmed plate.

Fill the sauce into the sauce boat: Long grain rice, noodles or potatoes.

Pike-perch meat, cut into small cubes

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