Spreewald cabbage roulade with zander filling and clear

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the fish fillets, dab dry and tap them slightly flat between two layers of foil. Wash lemons hot, squeeze the juice from 1 1/2 lemons. Sprinkle the fillets with three tablespoons of lemon juice, season with salt and leave to stand for 15 minutes.

2. 2

   Wash the savoy cabbage leaves and cook for five minutes in boiling salted water, remove from the water, rinse with cold water and drain well. Peel and wash the carrots and cut them lengthwise into very thin slices, except for one carrot.

3. 3

   Blanch slices in savoy cabbage water for two minutes, rinse with cold water and drain. From the savoy cabbage leaves, cut the hard middle stalk somewhat flat. Lay the leaves slightly overlapping in foil to form a rectangle (30 by 25 cm).

4. 4

   Place the fish fillets next to each other on the leaves and cover with the carrot slices. Roll up the leaves firmly from the long side using the foil. Place the roll in an ovenproof dish (35 cm long) with the seam facing downwards.

5. 5

   Pour on white wine, the remaining lemon juice and stock. Cover and cook in the preheated oven (electric cooker: 175°C/ gas: level 2) for 30 minutes. During this time, scoop the roll with the stock from time to time. Cut the rest of the carrot into small cubes and place in the dish five minutes before the end of the cooking time.

6. 6

   Peel and wash the potatoes and cook them in boiling salted water for 15 minutes. Remove roulade and carrot cubes from the stock and keep warm. Boil up the stock. Stir the starch and a little water until smooth, add to the stock and bring to the boil again briefly.

7. 7

   Wash the lemon balm, cut into strips except for a few leaves and add to the sauce. Season the sauce with salt, pepper and sugar. Cut roulade into eight slices. Arrange two slices, potatoes and some sauce on plates.

8. 8

   Sprinkle with lemon pepper and the carrot cubes and cut the remaining lemon half into slices. Garnish with the slices and lemon balm leaves and serve with the remaining sauce.