Spinach filled Pike Perch Rolls on Lentil Stew

Ingredients for 10 portions

For the spinach filled pike perch rolls

  • 125 g QimiQ Classic, unchilled
  • 200 g Pike perch trimmings, minced
  • 100 g Spinach, strained
  • 4 g Salt
  • 10 g Lemon juice
  • 4 cl Pernod
  • Coriander spice, ground
  • 600 g Pike perch fillet, skinned
  • 200 g Salmon fillet, skinned , cut into strips

For the lentil stew

  • 500 g QimiQ Sauce Base
  • 200 g Beluga lentils, soaked
  • 200 g Mountain lentils, soaked
  • 100 g Red onions, chopped
  • 50 g Olive oil
  • 40 g Garlic, chopped
  • 250 ml White wine
  • 500 ml Water
  • 2 Bay leaves
  • 80 g Leek, chopped
  • 80 g Yellow carrot, peeled, diced
  • 160 g Aubergines, peeled, diced
  • 120 g King oyster mushrooms, chopped
  • Salt, to taste
  • 2 g Black pepper, freshly ground
  • 10 g Parsley, fresh , chopped


  1. For the farce: place the QimiQ Classic, minced fish trimmings, spinach, salt, lemon juice, Pernod and coriander into a mincer, and blend to a creamy consistency.
  2. Beat the pike perch fillets with a meat hammer until flat. Lay the fillets onto cling film and spread the farce on top.
  3. Place the salmon fillet strips on top of the farce and roll up like a roulade, making sure to close the ends tight.
  4. Steam the fish rolls at 100°C for approx.20 minutes.
  5. Rinse the soaked lentils and drain.
  6. Fry the onions in olive oil until translucent. Add the garlic and lentils and fry until glassy.
  7. Douse with the white wine and reduce by half. Add the water and cook until the lentils are tender.
  8. Fry the vegetables in olive oil and add to the lentils.
  9. Finish with the QimiQ Sauce Base, season to taste and add the parsley.
  10. Serve with the pike perch rolls.

QimiQ Classic advantages

  • Acid and alcohol stable
  • Firmer and more stable fillings

QimiQ Sauce Base advantages

  • Full taste with less fat content
  • Smooth and creamy consistency in seconds