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Striped perch roulade
| Ingredients | Quantity |
| Striped purch, small | 2 pieces |
| Chard | 1 piece |
| Saffron threads | ½ TL |
| White wine | 3 pieces |
| Cream | 0.250 kg |
| Cayenne pepper | |
| Carrots | 2 pieces |
| Celery root | 0.5 pieces |
| Parsely | 1 bunch |
| Fluid butter for the foil |
Preparation:
- Cut chard leaves off, shortly put them in boiling water and straight away put them in ice water
- Put the leaves next to each other on a cloth put another cloth on top and roll them flat with a rolling pin
- Fillet the striped perch, freeze the little fish rests for about 15 minutes
- Apart from a big piece from the back, half the striped perch fillets and plate them
- Cook the white wine with the saffron threads, reduce and put in the fridge
- Put the frozen fish rests and the cold cream in a mixer, mix, add the saffron brew and mix again
- Pass the filling through a sieve and taste with salt, cayenne pepper and lemon juice
- Put it in the fridge
- Clean the vegetables, cut them in small cubes, blanch, drain and let them cool down
- Mix the cut parsley under the filling
- Brush cling film with fluid butter and salt
- Put the perch filets on top and brush them with the filling
- Brush the chard mat with the filling too
- Cut a core out of the back fillet, season and wrap it in chard
- Put the perch core on the perch fillets and turn it in
- Tie up the ends of the foil and poach for 20 minutes at 80°C
- Before you serve remove the foil and cut the roulade in slices
