Special roulade on coloured lentils with saffron sauce

Ingredients

• 2 (approx 450g) fresh Dover sole, filleted
• 250-300g fresh salmon, filleted
• 150g coloured lentils (red, brown, green)
• 2-3 finely chopped shallots
• 1 finely chopped carrot
• 2 finely chopped leeks
• 1 big tomato, chopped
• 100g blanched spinach leaves
• ¼ l dry white wine
• 1 carton of crème fraiche
• 2g saffron (threads)
• 1 lemon
• A little bit of butter
• Seasoning (salt and pepper)

Preparation

The lentils:

1. Sweat the minced shallots, carrot and leek briefly in a little butter.
2. Add water and boil to prepare a vegetable stock
3. Wash the lentils in a saucepan, then let the water drain off.
4. Season the lentils with salt and pepper.
5. Add the vegetable stock to the lentils.
6. Cook at moderate temperature until the contents are "al dente".
7. Mix in a little "tomato concassèe" (peeled, seeded and chopped tomatoes) before serving.

The roulade of Dover Sole:

1. Trim the fillets and place them on kitchen foil beside each other.
2. Season them with salt, pepper and a little drop of lemon juice.
3. Cover the fish with the blanched spinach leaves.
4. Cut the salmon into thick strips and place them on the spinach.
5. Add a little more seasoning.
6. Wrap it firmly into the foil.
7. Cook the roulades for 8-10 minutes in a well spiced fish stock.
8. Keep the temperature just below boiling.

The saffron sauce:

1. Cook a little boullion from the fish bones of the Dover Sole and the salmon.
2. Please follow my Recipe for fish stock.
3. (Alternatively use good fish stock from a quality supermarket)
4. Sweat 2 finely chopped shallots in a little butter until they look glassy.
5. Add a tablespoon of flour and fill with the fish bouillon.
6. Mix and add a little saffron and a few drops of lemon juice.
7. Refine with some white wine.
8. Allow to simmer for 10 minutes and let it reduce to a lower volume.
9. Mix with a little cold butter.

Serving suggestion

• Cut the roulade into pieces of approx. 50g.
• Place them on the lentils.
• Frame this with the saffron sauce.
• I like to garnish this with a Romanesco floret.
• Optional addition, a spring onion or 1-2 little spring carrots.