Turbot Salmon Roulade in Herb Coating on Colorful Lentils

Portion the turbot (cut into two slices of about 14 by twelve centimeters each, about five millimeters thick). Chop the kitchen herbs. Finely grind the chilled fish with the herbs and a pinch of salt in a hand mixer. Add the slightly frozen whipped cream. Whisk everything to a shiny, greenish farce and season strongly with lemon, salt and freshly ground pepper. Place turbot fillets on plastic wrap, season with salt and pepper and brush a thin layer of farce. Place finger-thick pieces of salted salmon on top, roll into a roulade. Pull the rolls through the kitchen herbs and wrap in cling film and aluminum foil, twisting tightly at the ends. Before serving, cook in boiling water for eight minutes, then keep warm for about four minutes.

For the sauce, boil (reduce) the vermouth and white wine. Add fish stock and whipped cream and reduce again a little. If desired, thicken a little with cornstarch. Mix in butter and olive and lemon oil, strain and season to taste with salt and freshly ground pepper. To serve, add the mustard and mix while hot. For the lentils, heat olive oil in a sauté pan, sauté shallots until translucent, add drained green lentils and simmer with stock for about three minutes.

three minutes on low heat. Mix in cold butter (this gives a little bit of binding), add the yellow and red lentils.

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