Turbot with Tuna Sauce

Finely chop the tuna (1). Chop the gherkin and parsley. Mix everything with the cream quark and the egg yolk. Season with salt and pepper.

Spread out the fish fillets and coat with the thon mixture. Roll up tightly and fix with a wooden stick.

Bring the white wine, water and the onion to boil and cook for ten minutes. Remove from heat. Pour in the fish rolls accurately. Cover and simmer on very low heat for ten min before boiling point, the gravy must never make! Remove from heat and cool in the broth.

For the sauce, blend the tuna (2) with the anchovy paste, the juice of one lemon and fish stock in a hand blender. Mix with the sour half cream and season with salt and pepper.

Remove the fish rolls from the broth. Remove the wooden sticks. Arrange the rolls on plates and pour sauce around them. Garnish with your choice of cornichons, capers and lemon slices.

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