You are here

Fish Roulades with Rice and Spinach

Diet.Chef's picture
  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

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: 
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 872 Calories from Fat 266

% Daily Value*

Total Fat 30 g45.5%

Saturated Fat 9.3 g46.3%

Trans Fat 0 g

Cholesterol 100 mg33.3%

Sodium 958.4 mg39.9%

Total Carbohydrates 82 g27.5%

Dietary Fiber 5.8 g23.2%

Sugars 2.6 g

Protein 51 g101.5%

Vitamin A 188.1% Vitamin C 104.4%

Calcium 39% Iron 37.8%

*Based on a 2000 Calorie diet

Fish Roulades With Rice And Spinach Recipe