Vendace Fillet with Leek Roll in Tarragon Butter

Fillet:

Season the fillets and flour the skin side. Put them in the frying pan with the skin side first and fry them until crispy. Then add the butter and the kitchen herbs with the garlic to the frying pan and roast the fish with it.

Leek roll:

Cut the leeks in half lengthwise and rinse them. Then blanch them in enough water. Rinse in iced water and dry well. Cut the shallot into small cubes and sweat with the garlic in butter until transparent. Then add the pearl barley and extinguish with white wine and clear soup. Add the bay leaf spice. When the pearl barley is cooked, pour off the rest of the liquid and refrigerate the rolled barley. Then lay the spring roll dough on the surface and place the leek leaves on the dough so that there is still two cm of space on all sides.

Place the rolled barley in the middle, on top of the leeks, and twist together to form a spring roll. Glue edges with egg white. To serve, bake out in oil at 160 degrees.

Tarragon butter:

Place all liquids in a saucepan and reduce to 0, 05 quarts.

Gently mix the cold butter into the stock until it has a creamy consistency. Then season with the juice of one lemon, sugar, salt and cayenne. Just before serving, chop the tarragon and add to the butter sauce form. Caution. Only warm the sauce, do not make it, otherwise the butter will separate from the stock! Garnish: The vegetable pearls (from the vegetables a

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