Ingredients
for 2 persons
Fish
- 2 cod fillets
- 100g salmon fillet
- 100g baby spinach
Thaler
- 1 half celery root, peeled
- 100g Parmesan cheese
- 1 tbsp almond flour
- 1 tbsp psyllium husk flour
- 1 egg
- Salt
- Pepper
- Nutmeg
- Butter for frying
Sauce:
- 1 tbsp pasture butter
- 1 small onion
- 50 ml Pernod
- 1 half teaspoon of ground turmeric
- Juice of one lemon
- 200 ml cream
- 1 teaspoon lemon peel powder
Carefully split the cod fillets (2 pieces) horizontally so that only one edge remains connected and then open them out. Season with salt and pepper. Cut 100 g salmon fillet into thin slices and cover the cod fillets with them. Finally, add 100 g spinach and roll up. Wrap the rolls in cling film and then in aluminum foil so that no liquid penetrates. Cook for 20-25 minutes in hot water on the lowest setting.
Steam the diced celery root in a pan with 50 ml water until soft and chill. Mash well with a fork and knead thoroughly with salt, pepper, freshly grated nutmeg and the remaining ingredients – leave to rest for 10 minutes. Then shape into dumplings and fry in a pan with 1 tbsp butter until golden brown on both sides. Then keep warm in the oven at 80°C.
Fry the diced onion in butter until translucent, add salt, pepper and turmeric. Deglaze with Pernod. Add the lemon juice and cream, then simmer gently for 10 minutes. Add the lemon zest powder to the sauce and blend vigorously with a hand blender.
