Stuffed roulades of catfish
Ingredients
• 2 large wolffish fillets
• 10-12 slices
Serrano ham
• 150 g tomato pesto
(Finished product)
• a few fresh spinach leaves
• Salt and pepper
• Kitchen twine
For the marinated pumpkin:
• 5 very thin slices of
Butternut squash (e.g. with the
Cheese slicer cut)
• 1 red chili pepper,
cut in slices
• Juice of 1 lemon
• 1 dash of sushi vinegar
• Salt
• Pepper
preparation
For the pumpkin, mix a marinade of lemon juice, sushi vinegar, salt and pepper and place the pumpkin slices in it. Add the chili pepper and let everything marinate for 1 hour.
Season the wolffish fillets all over with salt and pepper. Spread the top of each one with the tomato pesto and spread the spinach leaves and marinated pumpkin slices on top. Place one fillet on top of the other.
Lay out a sufficient number of kitchen strings on the worktop and place half of the Serrano ham on top, side by side. Place the double fillet on top and cover with the remaining ham slices. Tie tightly with the kitchen string.
Prepare a grill with a lid for indirect grilling and heat it to 130 °C. Grill the sea wolf roulade until the core temperature reaches 68 °C. Then place the roulade in a casserole dish with a lid and let it rest for 10 minutes.
