Whiting Roulades With Zucchini Sauce
|Zucchini||7 Ounce, very thinly sliced (Courgettes)|
|Whiting/Silver hake fillets||1 3⁄4 Pound|
|Roquefort cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Cornstarch||2 Teaspoon (Cornflour)|
|Fresh lemon juice||4 Tablespoon|
|Sour cream||3 Tablespoon (CrÃ¨me Fraiche)|
Put the zucchini (courgettes) in a small casserole.
Cover and microwave on HIGH for 5 minutes.
Use 1 teaspoon of the butter to grease the base of a round dish.
Rinse the whiting fillets under cold running water and pat dry on kitchen paper.
Cut into 4 equal pieces.
Mix together the remaining butter with the roquefort.
Add pepper and the chopped parsley and stir well.
Spread the whiting fillets with this mixture, and roll up, with the spread side inside.
Put the roulades in a circle on the buttered dish, leaving the center of the dish empty.
Cover and microwave on HIGH for 6 minutes.
Drain the zucchini (courgettes) and puree in a food processor.
Pour the puree into a bowl.
Stir in the cornstarch (cornflour) and mix well.
Heat in the microwave oven for 1 minute on HIGH.
Stir, cook for 1 further minute on HIGH and stir again.
Transfer the roulades to a serving dish with a slotted spatula.
Pour the cooking liquid into the bowl containing the zucchini (courgette) mixture and stir in the lemon juice and sour cream (creme fraiche).
Taste and adjust seasoning.
Reheat on HIGH for 1 minute.