Aalrollen

Eel wash, cut off fins, skin exclude, cut off heads. Bones trigger gently. Waste (except intestines) store.

Wash the fillets well. Lay on a towel to dry, knock a little broad. Then add salt and pepper vigorously.

Turn the salmon fillets for the filling through a meat grinder. Peel and chop onion. Dampen with soaked bread in butter. The fish meat. Stir in egg, salt and spices. Lightly beaten cream, diced cucumber, mix and tongue.

Fish abundance on the inside of the eel fillet distribute. Roll up. Keep with Roulade needles.

For the eel's head Sud, boneless and skin-in lightly salted water to boil peeled, sliced ​​onion, peeled chopped greens and spices 20 minutes. By screening. Pour in wine.

Aalrollen in Sud let simmer about 30 minutes. Take out with a slotted spoon. Roulade needles removed. Cool down between two boards complained that roles can be. Then cut crosswise. That makes two per serving Aalrollen. With a recipe for 4 servings 1 liter Aalsud boil. Soaked, add dissolved gelatin. Once the broth is thick (ie with aspic) They coat the Aalrollen it. Store in a refrigerator. Arrange on a plate before serving. Garnish with parsley and mayonnaise dabs.