Poached Seafood Roulade

FISH STUFFING:--
200 g white fish
⅛ tsp SIDS CRAZY LEMON
SIDS SALT & PEPPER
juice of 1 lemon
1 egg white
65 ml cold cream
SAUCE VIERGE:--
1 cup EV olive oil
3 tomatoes, peeled, deseeded & fine diced
juice of 1 lemon
2 tbsp fine chopped basil
1 tbsp fine chopped chervil
1 clove garlic, minced
6 coriander seeds, crushed
SIDS SALT & PEPPER
SALMON ROULADE:--
200-300 g fresh salmon
SIDS SALT & PEPPER to taste
300 g baby spinach, washed
20 g butter
1 onion, fine sliced
1 clove garlic, crushed
pinch of sugar for spinach

FISH STUFFING: Cut fish into small cubes and place in a stainless steel bowl. Mix lemon juice, SIDS CRAZY LEMON and egg white then pour over the fish. Place in freezer for 10-15 minutes. Remove fish mix from freezer and pour into a food processor. Pulse fish into a fine paste. Slowly add cream and mix until well until combined, then season with SIDS SALT & PEPPER.
Force mixture through a sieve to remove any bones or scales then cover and refrigerate until needed.
SAUCE VIERGE: Combine all ingredients in a bowl, mix gently and season with SIDS SALT & PEPPER to taste, then set aside.
SALMON ROULADE: Spread a sheet of clingfilm on a kitchen bench. Using a sharp knife, slice the salmon very thinly, about 3 mm. Place slices on the clingfilm with a slight overlap. Season with SIDS SALT & PEPPER to taste.
Spread the stuffing onto the fish and cover with a few spinach leaves.
Roll up the roulade on the long side, making sure it is not too tight and there is no clingfilm rolled inside. Roll again in a sheet of tinfoil, closing the ends tightly.
Poach in a pot of simmering water (do not boil) for 8 minutes. Remove to a plate, remove the wrapping and cut into 6 pieces.
Sauté onion and garlic in butter then add the rest of the spinach and cook until wilted. Season with SIDS SALT & PEPPER to taste, add sugar if necessary.
Serve on wilted spinach with SAUCE VIERGE that has been warmed slightly.