Pasta Roll with Smoked Fish

Pile the flour on a pasta board and make a hole in the middle. Add salt, egg yolk, egg and olive oil and knead until smooth. It is advisable to use a little less flour at the beginning and knead the dough softly, then add more flour until the desired firmness is reached. Wrap the pasta dough in plastic wrap and let it rest in the refrigerator for 1 hour.

Sauté two diced shallots in a tiny bit of butter, stir in parsley and cilantro and transfer to a large enough bowl.

Remove smoked halibut from bones and chop.

Mix halibut with shallots and 3 tbsp whipping cream. Season with a little salt and pepper.

Roll out the pasta dough thinly, cut into 10 cm squares and make them in salted water. Later drain the pasta sheets well. Spread the fish mixture on the pasta sheets and roll them up loosely. Place the pasta rolls in a buttered gratin dish.

For the sauce, sauté a diced shallot in butter, add juice of one lemon and clear soup and boil by half. Now thicken with flour butter and add whipped cream. Stir in sage leaves cut into strips and season with salt, pepper and a pinch of nutmeg.

Pour the sauce over the pasta rolls and cook them at 180 °C for about

15 min in the oven.

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