Reinanken Rollmops

Place the carefully boned fillets of Reinanke between two sheets of cling film and lightly plate (pat) them. Cut the onions, cabbage and carrots into fine strips.Caramelize the sugar in a saucepan. Pour in water and wine, add spices and bring to a boil. Now put in the vegetable strips and cook until al dente.Remove from heat, drain the root stock and keep the vegetable strips ready. Place the fish fillets skin side down, season with salt and pepper and top each with some vegetables. Roll up and fix with a toothpick. reheat the broth. Place the fish roulades in a large Rex jar and pour the stock over them again and again. Cover with stock and cook in a preheated oven at 140 °C for approx. 25 minutes. Remove and leave to stand in a cool place for 1-2 days. Garnish recommendation: fresh farmhouse bread.

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