Salmon Roulade in Crêpe Sesame Coat on Vegetable Spaghetti and Curry Foam

Crêpes: Stir through salt, milk, flour, mix in eggs at the end. In a hot frying pan brushed with clarified butter, finish baking 4 narrow crêpes.

Salm filling: finely dice the salm, mix with salt, pepper and juice of one lemon and mix with the chervil.

Breading: Cut the crêpes into squares at the edges, spread the salm mixture evenly on them and roll them up. Roll first through beaten egg, then through sesame seeds. Fry in hot oil all around. Bake for about 7 minutes at 170 °C.

Curry foam: Sauté shallot cubes in butter until translucent, extinguish with wine. Add curry powder whipping cream and soy sauce, cook.

Season vigorously with salt and freshly ground pepper. Beat with a hand blender.

Vegetable spaghetti: cut vegetables into long narrow strips. In a saucepan, heat butter with 4 tbsp. water. Sauté the vegetable strips for 2 to 3 minutes. Season with salt and pepper.

Serve: In the center of each plate, shape a unit of vegetable spaghetti. Form a wide strip of curry foam around it. Cut the salmon rolls diagonally into 5 pieces each and spread them evenly on the curry foam around the vegetables. Decorate with sprigs of chervil.

Drink:

No.6).

(*) Chef in the “Kupferkanne” in Niederkruechten-Brempt.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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