Riementang, Lachsfilet und Nordseezunge

For 6 people


  • 300 grams North Sea sole
  • 400 g salmon fillets
  • sea spaghetti
  • Scarlet Cress
  • Wasabi paste
  • Bean Blossom
  • Shiso Purple
  • Crazy Pea Shoots
  • Borage Cress
  • 200 ml cream
  • 20 grams egg whites
  • 10 ml boiled down fish stock
  • wasabi butter sauce (make a basic butter sauce and add wasabi paste)
  • Wasabi cream (make a basis cream and add wasabi paste)

Sea spaghetti in a rouleau of salmon and sole fillets

This delicious dish, prepared by Rick Kleijwegt, contains fresh products such as sea spaghetti, different types of cress and wasabi, all of which you can find in the wide range of Sous Fresh products.

This recipe is intended to inspire, and you can use it and adapt it freely. We would love to hear from you how to make it even tastier.

Good luck preparing it!


  1. Make a stuffing of the sole fillets, cream, stock and the egg white (don’t add salt), and a pinch of pepper.
  2. Cut the salmon into thin slices and place it upright on heat-resistant shrink film. Keep enough room to roll and knot
  3. Coat the stuffing in the middle of the slices of salmon
  4. Draw a thin line ofwasabi paste in the middle of the stuffing
  5. Also add some seaweed down the length in the middle of the stuffing (not too much because of the strong salty taste of the sea spaghetti)
  6. Add also some Scarlett cress to the sea spaghetti
  7. Roll up tightly and close thoroughly with a knot
  8. Steam the rouleau until cooked in a steam oven or Bain-Marie at 100 degrees for about 25 minutes
  9. Cool the rouleau back to 4 degrees
  10. Cut the rouleau into slices (to dress, heat to 170 degrees for 4 minutes)
  11. Further dress this dish with the remaining ingredients

Make sure you provide a good balance on the plates in terms of the quantity of raw seaweed, because it has a rather dominant salty taste.

Enjoy your meal.