Mini rolls of char served on cucumber and dill foam

1. Peel and dice the onion into small cubes. Peel the cucumber, then halve it lengthwise, de-seed and dice it.

2. Set a few sprigs of dill aside as a garnish; remove the rest of the leaves from the stems and chop finely, discarding the large stems.

3. Add the diced cucumber to the small pot while still wet and scatter the onions on top. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 8 minutes in the vegetable area.

4. In the meantime, lay the fish filets out flat on a work surface, then sprinkle with salt and lemon zest, roll up and secure with toothpicks.

5. Place the rolls in the pre-greased Softiera insert. Pour 120 ml of water into the larger pot along with the mustard seeds and dill sprigs. Place the Softiera insert inside and the EasyQuick with the 24 cm sealing ring on top.

6. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 4 minutes in the steam area.

7. Once the cooking time is over, remove the Softiera insert with the fish rolls from the pot and keep warm. Rinse out the pot and pour in approx. 250 ml of water, switch to a medium level and heat until it begins to steam.

8. To make the sauce, puree the cucumbers and vegetables until smooth. Whisk the egg yolks in a Combi bowl, stir in the hot cucumber puree and place the bowl on the pot. Switch to a low level and whip the contents into a thick and creamy sauce.

9. Stir in the dill, followed by the butter and then the yogurt, while stirring continuously, then season to taste with salt, pepper and sugar.

10. Serve the fish rolls with the sauce, garnished with the remaining dill.