Salmon with Sole in Chard Leaf

Have you already tried this fish recipe?

The day before cook the potatoes with skin. The next day peel them and pass them through a sieve. Heat in a little bit of soup with the olive oil, season strongly with salt and freshly ground pepper. Cut off the stems from the chard and cut them into short pieces (3x1cm) and blanch them as well as the leaves and the romanesco florets and rinse them in cold water.

Cut the salmon in half into cubes and freeze in the refrigerator. Lightly plate the sole fillets with the skin side up.

Wrap two fillets at a time around a piece of salmon.

It is important that the skin side is on the inside so that the fillets pull together as they cook. In a moulinette, blend the salmon cubes with the juice of one lemon, the egg, a tiny bit of very cold whipping cream, Nouilly Prat, salt and pepper to make the farce. Form a little bit of farce on the center of the dried chard leaves, form a sole-salmon roll on each, cover with a little bit of farce and fold in the chard.

In a saucepan, fill the lower part with water and heat half of the greens in it. Steam the fish over it.

For the sauce, heat the fish bones, white wine and soup and skim off the protein strudel.

Stew with the remaining soup green cubes for another 20 minutes and strain. Add whipped cream and lemongrass pieces, reduce and strain again. Season with salt, white

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