Fish roulade

For 6 people:

Tuna mousse:
2 cans of tuna in oil
1 tablespoons capers
1 tablespoon freshly squeezed lemon juice
1 pc house blower
1 tablespoon tomato puree
1 teaspoon dried tarragon
4 tablespoons mayonnaise
salt and peber

Soak the hulled cod in cold water. Pour the tuna into a sieve and let it drain well. Pour all the ingredients into a bowl – including the tuna – and blend everything with a hand blender. Melt the hulled cod in a saucepan with a little lemon juice and mix well with the tuna mousse.

Cream cheese:
125 g ricotta
100 g cream cheese, natural
Stir together.

Spinach base:
3 eggs
1 dl A38
100 g wheat flour
50 g rapeseed oil
2 tablespoon freshly squeezed lemon juice
1 teaspoon baking powder with top
½ teaspoon flaked salt
1 teaspoon of sugar
1 large handful of spinach

Rinse the spinach and place it in a medium bowl with the lemon juice. Blend everything with a hand blender until smooth. Separate the eggs into yolks and whites. Pour the yolks into the bowl with the spinach mixture and blend again until the mixture is smooth.

light and fluffy. Add A38 and oil, and blend again. Stir baking powder with flour and fold in. Beat egg whites until stiff, and add sugar last. Carefully fold egg whites into spinach mixture. Spread batter into a baking pan lined with baking paper and bake for approx. 15-20 minutes at 180 degrees. When the cake base is cold, turn it out and spread with cream cheese and tuna mousse, then roll tightly and cut into desired number of slices.

Also see the beautiful and inspiring table setting we made for this dish, just here.