Roulade of Salmon and Sea Bass with Light Mustard Sauce

spring onions and balsamic aroma

For the entrée

Nutritional values per person approximately : 247 Kcal, 28 g egg white, 8 g fat, 14 g carbohydrates, 1 Be

Fish stock for sauce:

If the fish stock is cooked by yourself it is best to fillet the sea bass already from the fishmonger, and remove the two fillet sides from the skin, the fish bones are used without the head.

Of course, the fish can also be filleted in the same way and then the stock cooked as follows:

Rinse the bones thoroughly under running water, in the meantime clean and cut the vegetables for the stock.

In a saucepan, cover the diced vegetables and the fish bones with cold water, season lightly with salt and bring to the boil, reduce the temperature and simmer gently for 20 minutes. Then strain through a fine sieve.

Salmon and perch fillets:

Check the salmon and perch fillets for any bones that may be present. The salmon fillet is then cut into two on the spot long and thick pieces. A piece of each of the two perch fillets is cut from the thicker part of the fillet, the size should be the same as the salmon. Place one piece of salmon and one piece of perch on top of each other and cut off the perhaps larger one a little bit.

Fish farce

The remaining perch meat is chopped very finely in a hand mixer until well chilled. A little saffron is dissolved in a dash of milk until

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