Small Cabbage Rolls From the Pike Perch with Asparagus Stalks Crispy Rolls

Small cabbage rolls of pike perch on tomato risotto with asparagus crispy rolls

Scale and fillet pike-perch, spread with farce, cover with salmon fillet and wrap with blanched cabbage and net. Roast in preheated oven for about 10 to 12 minutes depending on size.

Farce: put the pike-perch meat with its own mass of whipped cream to cool and cut, season with salt, pepper and lemon.

For the tomato sauce: brown the garlic clove in olive oil, remove the garlic, add the tomato cubes, extinguish with a little white wine and add tomato juice or tomato sauce, season with butter and basil.

Steam long grain rice with 1 1/2 times water and white onions.

Tip: Stock up on high-quality spices – it pays off!

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