Paleo Fish Roll with Chives Sauce
This fish course is very delicious and decorative, make it if you want to impress your family or guests. You can prepare rolls and sauce ahead, just steam the rolls and heat the sauce up before serving. The creamy white fish, red salmon with green pak choi makes for a pretty plate.
This recipe was developed because of a dilemma. We have pak choi in our July veggie challenge, our challenge is to use every seasonal veggies and fruits of the month and if you’re signed up for our newsletter you receive a new list every month. Pak choi is one of vegetables on the list and at first Kyara was going to create something with it, but was completely uninspired and asked me to take over pak choi duties. I had no idea what to do with it, but I was sure I was going to make fish because we hadn’t eaten it in the last 2 weeks and we like it very much. I am not a really big fan of grilled or steamed pak choi, I had to figure out something different and that’s how this dish came about.
Pak choi (bok choy, pok choi, horese’s ear) is a type of Chinese cabbage, predominant in Asian cuisine. It originated in China, where it has been cultivated since the 5th century AD. It’s a rich source of vitamin A, vitamin C, vitamin K, it contains folate, vitamin B, calcium in moderate amounts.
The most popular way to make pak choi is steaming, grilling, stir frying or eating it raw in salad when it’s young. The flavour is somewhere between mild cabbage and spinach. It was a good choice to roll two types of fish into these leaves. One thing is very important, do not overcook the fish, because it no longer tastes nice when it dries out. This fish roll is a great match with sweet potato fries or mash. Try it, I am sure you will not regret.
Paleo Fish Roll with Chives Sauce
- 250 gram salmon
- 400 gram cod fish
- 200 ml almond cream
- 2 egg whites
- 1 big pak choi we need big leaves
- 1 bunch chives
- 2 tbsp olive oil
- 100 ml white wine I prefer chardonnay
- 100 ml almond cream
- 1 tbsp lemon juice
- 1 tbsp water
- ½ tsp tapioca flour
- Salt and pepper
- Chives flower optional to decorate
- Cut salmon lengthwise to 4 pieces. Season it with salt and pepper.
- Cut cod fish to small chunks and put them into the freezer for 10 minutes. It will be easier to work with it.
- Put the chunks of cod fish into the blender and mix it until is creamy.
- Whisk egg whites with an electric or hand mixer until the consistency similar to whipped cream and are thick and glossy. It’s about 3-4 minutes with electric mixer.
- Add almond cream to the whipped egg whites, mix them gently.
- Add egg mixture to the creamy cod fish and mix them gently with rubber spatula (or wooden spoon).
- Wash pak choi leaves and put them into salty boiling water for 2 minutes.
- Take pak choi leaves out of the hot water and put them into cold water for 2 minutes to cool them. Cut the thick white part of the vein out. Just the thick part, not the whole vein, because we need the big leaves.
- Divide the leaves to 4 portions and make 4 pieces 15 cm x 10 cm rectangle.
- Put cod mixture on these rectangles.
- Place salmon slices on the cod mixture.
- Roll up the leaves carefully, they will look like sushi rolls. (Tie over them with thread if necessary. My pak choi leaves were big enough I did not have to do that.)
- Place the rolls into steamer pot cover with lid and steam them for about 12 minutes. Do not slice them until the sauce is ready, and keep them warm.
- Make chives sauce while the rolls are steaming.
- Cut chives leaves to 3-4 mm pieces.
- Heat olive oil in a saucepan, reduce the heat to medium low and add chives, let them simmer for 2 minutes.
- Add white wine, almond cream, lemon juice, ¼ tsp salt and simmer for another 2 minutes.
- Mix 1 tbsp water and ½ tsp tapioca flour in a small bowl and add to the chives sauce, simmer for 1½ -2 minutes, until the sauce starts to thicken.
- Put chives sauce on the plates, slice fish rolls then place the rolls on top of the sauce and decorate with chives flower (optional).