Walleye Roulade

Ingredients

• walleye fillet with skin10.37 oz (294 g)
• spinach1.41 oz (40 g)
• heavy whipping cream2.08 oz (59 g)
• mild cheddar or Monterey Jack0.88 oz (25 g)
• egg yolks0.34 oz (9.6 g)
• fine salt0.16 oz (4.5 g)
• paprika0.1 oz (2.8 g)
• salt-free fish seasoning0.08 oz (2.3 g)
• dried basil0.04 oz (1.1 g)
• cherry tomatoesGarnish0.53 oz (15 g)
• lemonGarnish0.53 oz (15 g)
• fresh thymeGarnish0.07 oz (2 g)
• balsamic glazeGarnish0.11 oz (3 g)

Directions

1. Cut away about half of the flesh from the pike-perch fillet.
2. Dice the removed flesh and blend with the cream, spinach, cheese, egg yolk, salt, and seasonings until smooth.
3. Place the remaining fillet on heat-safe food-grade wrap, season with salt and spices, spread the filling over it, and roll into a cylinder.
4. Cook in a combi oven at 176°F (80°C) with 100% steam to an internal temperature of 162°F (72°C).
5. Chill the roulade completely, slice, and arrange on a platter.
6. Garnish with a lemon wedge, cherry tomatoes, and herbs.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.