Redfish roulades with leek and caper vegetables
easy
60 mins
60 mins
Ingredients
- 1 kg Leeks (leek)
- 1/2 l Vegetable broth (instant)
- 1 Onion
- 1 glass (180 ml) Cocktail-
- 7-10 Tbsp Cornichons
- 6 thin redfish fillets
- 7-10 Tbsp (à ca. 150 g)
- 3 TABLESPOONS grainy rotisseur mustard
- 6 discs smoked
- 7-10 Tbsp streaky bacon
- 7-10 Tbsp (about 50 g)
- 2 TABLESPOONS Oil
- 1 glass (53 ml) Capers
- 30 g Butter or margarine
- 30 g Flour
- 1/4 l Milk
- 1 untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Caper apples, dill and
- 7-10 Tbsp Lemon Pepper
Directions
- 1
Clean the leek, wash thoroughly and remove 6 long leaves. Pre-cook the leaves in the boiling broth for about 2 minutes, then remove them from the broth and drain. Cut the remaining leeks into diagonal rings, add them to the stock, cover and cook for 8-10 minutes, drain and collect the stock.
- 2
Peel and finely chop the onion. Drain the gherkins and cut them lengthwise into sticks. Wash the fish, dab dry and brush with mustard. Cover with the onions and gherkins.
- 3
Roll up the fillets tightly. Heat up the roulades in a pan with 1 leek leaf and 1 bacon slice of oil and fry the roulades briefly on all sides. Deglaze with 1/8 litre stock, heat up and stew at low heat for 8-10 minutes.
- 4
Turn halfway through the cooking time. Drain the capers and collect the liquid. Heat the fat in a saucepan and sauté the flour while stirring. Deglaze with the remaining stock, milk and caper liquid, bring to the boil and simmer for about 5 minutes.
- 5
Wash the lemon, cut 1 half into slices, squeeze the juice from the 2nd half. Heat capers and leek rings in the sauce, season with salt, pepper and lemon juice. Arrange the vegetables with the roulades on a plate.
- 6
Garnish with caper apples, lemon wedges, dill and lemon pepper and serve.
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