6. cut salmon trout fillet into cubes, season with salt and pepper and place in the freezer for ten minutes, meanwhile place the pike-perch fillet between a plastic foil and flatten in about three millimeters 7. Mix the salmon trout fillet in a hand mixer and gradually add the whipped cream to make a spreadable farce. 8. Spread a thin layer of butter on a piece of aluminum foil, place the pike-perch fillet on top, season and spread with the salmon trout farce. 9. Roll up the foil tightly to form a roulade and wrap tightly in the foil 10. In a shallow saucepan (in which the roulade fits), bring salted water to the boil, place the roulade in it and let it stand for about 20 minutes 11. To serve, unwrap the roulade, cut into one-centimeter-thick slices with a serrated knife and place in preheated deep plates 12. Fill up with the soup and garnish with chervil leaves.
Easter menu 1st course: Foamy soup of spring herbs with roulade of salmon trout and pike-perch 2nd course: Fillet of lamb in pointed cabbage leaf on old beer caramel sauce and stuffed kohlrabi with leek and strawberry puree 3rd course: Pumpernickel fresh cheese mousse on rhubarb compote
Winner: Hartmut Klugow
Our tip: It is best to use fresh herbs for an especially good flavor!
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