Praline of Salmon and Zander on Parsley Root Puree

Try this delicious pasta dish:

Praline of salmon and pike-perch: remove fat and dark spots from salmon fillet and cut into cubes. Mix with 80 ml of whipped cream and chill briefly in the freezer. Then season with salt and finely grind in a kitchen blender. Pass through a sieve and chill again. Whip 170 ml whipping cream until stiff and carefully fold into the well precooled salmon farce.

Blanch the chard leaves in boiling salted water, drain and rinse in iced water. Pat dry well and remove the thick white stem.

Cut pike-perch fillet into four equal pieces and season with salt.

Place three chard leaves at a time in a soup ladle that is not too large, so that the ends still hang in over the edge of the ladle and the center is closed. Season lightly with salt, then pour in a little of the salmon farce, place a pike-perch fillet on top, and add a little salmon farce repeatedly. Fold the sheets over the top and flatten slightly.

Place the salmon pralines in a shallow saucepan. Pour fish stock and white wine, close the cooking pot and put it in the oven heated to 200 to 220 degrees for 15 to 20 min.

The pralines are good when they feel relatively firm to the touch.

Remove the finished fish pralines and keep warm. Boil the fish stock in the saucepan with the remaining whipping cream, add the cold butter cubes and season with lime.

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