Fish Roulades with Mushroom Mousse

Clean and chop the mushrooms, then sauté them in a blend of vegetable and butter until they are lightly browned.

Blend the fried mushrooms until smooth to create a mousse, add the Madeira and cilantro leaves, and blend again.

Add one whole egg and an egg yolk.

Season with salt and pepper.

Blend once more.

Chill in the refrigerator for an hour.

Fold in the heavy cream.

Transfer the mousse into a buttered baking dish, place that dish inside a larger one filled halfway with water, and bake in a preheated oven at 190°C (375°F).

Bake for 20-25 minutes.

Cut the herring fillets in half lengthwise, lightly salt them, and pat dry with a paper towel.

Roll the halves into pinwheels with the flesh side in, securing them with toothpicks.

Once the mousse is baked, pipe or spoon it into the fish roulades.

Place them in a baking dish, pour the wine over them, cover with foil, and bake in a preheated oven at 190°C (375°F) for about 15-20 minutes until the fish turns opaque.

When the fish is done, drain the cooking liquid, strain it, and reduce it down to 2 tablespoons.

Whisk in the chilled butter and chopped cilantro leaves until creamy and emulsified.

Season with salt and pepper to taste.