Blanch the leek leaves whole. Spread a leek leaf in a circular shape in a ring mold. Roll in the salted and peppered fish and poach in white wine in the ring mold.
Peel the carrot and cut into strips. Quarter the mushrooms, fry them in fat, season with salt and pepper, add garlic and a little bit of the fish stock. Add the carrot strips and thicken with cornflour.
Arrange the pasta on a plate, pour the mushroom sauce over it and place the fish roll on top.
Spätlese ‘dry’ from Franconia.
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