Sole Roulade with Smoked Salmon and Wild Garlic

For the sauce, boil the vermouth and fish stock at high temperature to 100ml. Add the heavy cream while stirring and gently bubble until the sauce thickens. Season with salt, pepper and lemon zest.

Cut the wild garlic into very fine strips. Leave half of it to cool for the sauce. Use the rest for the fish.

Season the fish fillets with salt, pepper and juice of one lemon. Spread them out with the skin side up. Sprinkle with the wild garlic and top each with 1 slice of salmon. Roll up tightly and cut in half with a sharp kitchen knife. Push each 3 rolls together with the cut side facing up. Place the fish rolls in a buttered sieve form and cook over steam with the lid closed for just under 15 minutes until the fish meat is no longer glazed.

Just before serving, bubble up the sauce and add the chilled Bärluach. Divide evenly among warmed plates and place 3 fish rolls on each.

Serve immediately.

Calculate.

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