A roll of salmon, spinach and sauerkraut in a coulis/puree of watercress

Ingredients

1 lb fresh salmon (500 g)
1 lb chopped spinach (400 g)
1 cup sauerkraut (200 g)
3 tbsp. grain mustard
2/3 cup fish stock (2 L)
salt and pepper
for the coulis/puree:
2 bunches of watercress
1/4 cup chicken broth or fish stock (50 ml)
1 tsp. club soda
1 1/4 cup cream (300 ml)
3/8 cup dry white wine (100 ml)
1 tsp. mustard
salt and pepper

With this recipe you can satisfy the most fervent opponent of sauerkraut that it is really delicious. A fish roll with a little special touch and it tastes great!

TIP

If the sauce curdles, stir again very briefly and if necessary, add a small slab of butter mixed with plain flour. This trick helps for all cream sauces.

Preparation

Cut the salmon in very thin slices preferably using a filleting knife. You can also ask your fishmonger to do this for you. Wash and dry the spinach. Take a large sheet of wax paper and put it on your work surface. Make a long rectangle with the sliced salmon, let the slices overlap. Coat the mustard on the salmon and spread the spinach over it, then the sauerkraut. Season with salt and pepper and roll everything in the wax paper, just like you do with sushi. Make it tight and turn the end of the wax paper under.
Bring the fish stock to boil and lower the heat. Poach the fish roll for 15 minutes just under boiling point. Do not allow to boil.
For the coulis, cut the stems from the watercress. Keep some nice ones as garnish. Mix the watercress in the hot chicken broth or fish stock with the club soda; it will keep the nice green color of the watercress. Heat the cream with the wine and the mustard until creamy. Again, don’t allow to boil. Mix the puree of watercress with the creamy sauce and season with pepper and salt.
Remove the salmon from the film and cut thick slices. Pour the sauce on the plate and place the slices on it. Garnish with a bunch of watercress.