TURBOT SALMON ROULADE WITH SPINACH CREAM
(serves 4)

Ingredients

Spinach cream:
2 tablespoons minced shallots
1 garlic clove, chopped
1 sage leaf
2 tablespoons butter
6 ½ oz (200 g) fresh spinach
2 cups chicken stock
1 bay leaf
½ cup white wine
½ light cream

Roulade:
2 salmon fillets (3 oz/ 100 g ea.) skinned and thinned with a rolling pin
2 tablespoons chopped dill
1 tablespoon vodka or aquavit
¼ cup sugar
Salt and pepper
2 turbot fillets (3 oz/100 g ea.) skinned and thinned with a rolling pin
1 chilean lime, its juice
7 oz (200 g) spinach leaves, blanched and stemmed
Finely chopped tomatoes and mint leaves for garnishing.

Preparations

1.- To prepare the spinach cream, place the shallots, garlic, sage and butter in a small saucepan, and cook over medium heat for few minutes. Add the spinach and cook until juicy. Add the stock, bay leaf and wine and bring to a boil. Reduce the heat and cook over medium heat until reduced by half. Drain the liquid into a pot, discarding all solids. Add cream and cook over low heat for 5 minutes (you may add green vegetables dye to enhance the colour). Remove from the heat and allow to cool; refrigerate.

2.- Early in the morning, marinate the salmon with dill, vodka or aquavit, sugar salt and pepper.

3.- About 2 hours before serving, marinate the turbot with lime juice, salt and pepper.

4.- Drain the fillets and make two spinach sandwiches between one layer of salmon and one of turbot. Roll and wrap firmly in aluminium foil. Refrigerate 1 hour.

5.- To serve, cut the roulade in slices through the aluminium foil, obtaining 12 slices in all. Discard the foil. Cover 4 plates with spinach cream and place 3 slices of roulade on each plate. Garnish with tomato and mint. Serve art onces.