Sage pollack involtini with mashed potatoes and tomato salad

Name: Sage pollack involtini with mashed potatoes and tomato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Parsley; 1 collar Sage; 1 Garlic clove; 60 g Parmesan cheese; 75 ml and 3 tablespoons of olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Potatoes; 4 Tomatoes; 3 TABLESPOONS Herb Vinegar; 7-10 Tbsp Sugar; 2 Fillets of saithe (approx. 400 g each); 8 discs Parma ham; 7-10 Tbsp juice of 1/2 lemon; 3 TABLESPOONS Oil; 150 ml dry white wine; 3 TABLESPOONS Schmand; 4 TABLESPOONS Butter; 7-10 Tbsp Lemon Pepper; 7-10 Tbsp Frisée salad; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Parsley
1 collar Sage
1 Garlic clove
60 g Parmesan cheese
75 ml and 3 tablespoons of olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Potatoes
4 Tomatoes
3 TABLESPOONS Herb Vinegar
7-10 Tbsp Sugar
2 Fillets of saithe (approx. 400 g each)
8 discs Parma ham
7-10 Tbsp juice of 1/2 lemon
3 TABLESPOONS Oil
150 ml dry white wine
3 TABLESPOONS Schmand
4 TABLESPOONS Butter
7-10 Tbsp Lemon Pepper
7-10 Tbsp Frisée salad
7-10 Tbsp wooden skewers

Directions

1
Wash the parsley and sage, dab dry and pluck the leaves from the coarse stalks. Chop the parsley and half of the sage. Peel and chop the garlic. Grate parmesan cheese.
2
Finely puree the herbs and 75 ml olive oil in the universal chopper. Add parmesan cheese and mix. Season pesto with salt and pepper. Peel, wash and chop the potatoes and cook in salted water for about 20 minutes.
3
Wash the tomatoes, dab dry, halve and slice. Mix vinegar with salt, sugar and pepper. Gradually fold in 3 tablespoons of olive oil. Rinse fish, dab dry.
4
Remove any bones, cut the fillets in half horizontally and divide them again in the middle to make 8 pieces (approx. 8x4 cm). Place slices of Parma ham next to each other and cover with some sage leaves (except for something to garnish).
5
Spread fish fillets on top, drizzle with lemon juice and salt lightly. Spread a thin layer of pesto on the fish and roll it up. Cover the rolls with wooden skewers. Heat the oil in a pan and fry the rolls until golden brown all around.
6
Place the rolls on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Pour frying fat from the pan, add wine to the pan and bring to the boil.
7
In the meantime, drain the potatoes, let them evaporate and mash them with sour cream and 2 tablespoons of butter to form a puree. Season the puree with salt and lemon pepper. Stir the rest of the butter into the pan. Season the sauce to taste with salt and pepper.
8
Marinate the tomato slices with the salad dressing and arrange on plates with the puree and the pollock involtini. Pour the sauce over the rolls and eat immediately garnished with baked or raw sage leaves.