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Fish Roulades With Rice And Spinach

Diet.Chef's picture
Ingredients
  Lemon sole 6 Ounce, skinned
  Ground black pepper To Taste
  Fennel seeds 1 Teaspoon
  Long grain rice 3 Ounce, cooked (75 Gram)
  White crab meat 5 Ounce (150 Gram, Fresh Or Canned)
  Baby spinach 4 Ounce, washed and trimmed
  Dry white wine 5 Tablespoon
  Half fat creme fraiche 5 Tablespoon
  Parsley 1 Tablespoon (For Garnish)
  Asparagus spears 1
  Salt To Taste
Directions

1. Wipe each fish fillet with either a clean damp cloth or kitchen paper. Place on a chopping board, skinned side up and season lightly with salt and black pepper.
2. Place the fennel seeds in a pestle and mortar and crush lightly. Transfer to a small bowl and stir in the cooked rice. Drain the crab meat thoroughly. Add to the rice mixture and mix lightly.
3. Lay 2-3 spinach leaves over each fillet and top with a quarter of the crab meat mixture. Roll up and secure with a cocktail stick if necessary. Place into a large pan and pour over the wine. Cover and cook on a medium heat for 5-7 minutes or until cooked.
4. Remove the fish from the cooking liquor, and transfer to a serving plate and keep warm. Stir the creme fraiche into the cooking liquor and season to
taste. Heat for 3 minutes, then stir in the chopped parsley.
5. Spoon the sauce on to the base of a plate. Cut each roulade into slices and arrange on top of the sauce. Serve with freshly cooked asparagus spears.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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