Pike Roulade with Cauliflower Puree
- For the roulades
- 300 grams
fresh Pike fillet (ready to cook, skinless)
- 80 milliliters
freshly ground Pepper
- 1 splash
- For the vegetables
- 600 grams
- 80 grams
Nutmeg (freshly grated)
- 1 tablespoon
For the roulades: Rinse cabbage leaves, remove stalks and blanch in boiling salted water. Drain, rinse with cold water, pat dry and overlap 2 sheets per roulade on the work surface.
Rinse pike, pat dry and cut into small cubes. Soak 100 grams (approximately 4 ounces) in cream for 10 minutes in the freezer. Puree soaked pike and season with salt, pepper and lemon juice. Mix with remaining pike and spread onto cabbage leaves. Roll up, secure with plastic wrap and chill until ready to serve.
For the vegetables: Rinse cauliflower florets. Thinly slice 2-3 big florets, creating 8 total slices, and set aside. Steam remaining cauliflower over boiling vegetable broth until soft. Puree half of the cauliflower with butter. Chop the other half and mix with puree. Season with salt, pepper and nutmeg.
Fry cauliflower slices in a hot pan with olive oil until golden brown on both sides. Remove and set aside.
For the sauce: Boil fish stock and white wine in a pot. Add crayfish tails and increase heat briefly. Remove tails and set aside. Rinse sorrel, set aside a few leaves for garnish, add the rest to stock and add cream. Puree with an immersion blender. Thicken with cold butter and season with salt and pepper.
Pour cauliflower puree onto a warm plate. Top with half a roulade and garnish with 2 slices of fried cauliflower. Add 2 crayfish tails to each serving. Carefully drizzle plates with sauce and serve garnished with sorrel leaves.