Turbot and salmon roulade in herbs | Fish and Seafood | DW | 20.11.2008
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Fish and Seafood

Turbot and salmon roulade in herbs

And it's from one of Germany's top chefs!


Turbot and salmon roulade in herbs

(Serves 4)

Recipe from Dieter Müller at the Lerbach Schlosshotel near Cologne.


400g turbot filet

120g salmon filet

50g herbs, finely chopped (parsley, chervil, tarragon, basil, thyme)

Fish paste:

50g turbot off-cuts, refrigerated

5cl lightly frozen cream

1 tablespoon chopped herbs


60g green lentils

60g red lentils

60 yellow lentils

1 tablespoon olive oil

1 tablespoon chopped shallots

2cl fish stock

20g cubed butter

White balsamic

Freshly milled salt and pepper


1cl fish stock

8cl cream

20g cubed butter

2cl lemon olive oil

2cl Noilly Prat

2cl white wine

1/1 teaspoon cornflour

2 tablespoons violet mustard

Freshly milled salt and pepper


Slice the turbot filet into two portions, approximately 14cm x 12cm and 5cm thick. To make the paste, put the fish off-cuts, the herbs and a pinch of salt into a blender. Add the lightly frozen cream and blend to a glossy, green paste. Add the lemon and season with salt and pepper. Place the turbot filets onto the cling film, season with salt and pepper and spread a thin layer of paste on top. Slice the salmon fillet into finger-sized strips, season and arrange them on the turbot. Roll the fish filets together, and roll in the herbs. Wrap in cling film and aluminum foil. Twist the ends tight to seal the parcel. Simmer in water for seven minutes and then allow to rest for three minutes. For the sauce, reduce the Noilly Prat and the white wine in a pan. Add the fish stock and cream, and reduce again slightly. Stir in some cornflour to thicken if desired. Add the lemon olive oil and the butter, strain and season with salt and pepper. Mix in the mustard. Prepare the lentils a day ahead by soaking them in water. Heat up some olive oil in a sauteuse pan and fry the shallots. Add the green lentils and the fish stock and cook for three minutes. Add the cold butter to thicken, then add the red and yellow lentils and cook for just two minutes to retain the colour. Add a dash of white balsamic, and season to taste.

To serve:

Split the lentils between four plates. Roll out the turbot roulade and slice, then arrange on top of the lentils. Froth up the mustard sauce and drizzle around the plate.

20.111.2008 euromaxx a la carte Dieter Mueller

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