Clam Stuffed Fish Roll Ups Recipe
These Clam Stuffed fish Roll Ups are my favorite. Take flounder or sole fillet rolls and stuff them with delicious herbs, clam and bread seasonings and boil in wine sauces. Please feel free to share your views about these utterly compelling Clam Stuffed fish Roll Ups.
Ingredients
2 eggs
1 6 1/2-ounce can chopped or minced clams
4 tablespoons butter or margarine
1 small onion, chopped
1/4 cup diced celery
3 cups white-bread cubes
1/4 teaspoon thyme leaves
2 tablespoons chopped parsley
4 flounder or sole fillets
1/2 teaspoon salt
1/2 cup dry white wine
1/2 cup half-and-half
1 tablespoon cornstarch
Directions
1. Hard-cook 1 egg; chop and set aside. Drain clams, reserving clam liquid.
2. In 2-quart saucepan over medium heat, in hot butter or margarine, cook onion and celery until tender. Stir in bread cubes; cook 2 minutes. Remove saucepan from heat; stir in drained clams, remaining egg, thyme, and 1 tablespoon chopped parsley.
3. Divide bread mixture into four parts; shape each into a log the same size as the broadest width of each fish fillet. Place bread mixture on center of each fillet; roll up jelly-roll fashion, starting from the narrow end. Sprinkle fish rolls with salt.
4. In 10-inch skillet over medium-high heat, heat wine and reserved clam liquid to boiling. Place fish rolls, seam side down, in wine mixture; heat to boiling. Reduce heat to low; cover skillet and simmer fish rolls 12 to 15 minutes, until fish flakes easily when tested with a fork. With slotted spoon or pancake turner, remove fish rolls to warm deep platter. Keep warm.
5. In cup or small bowl, blend half-and-half and cornstarch; stir into fish cooking liquid in skillet. Cook over medium heat, stirring, until sauce thickens slightly and boils; boil 1 minute. Stir in chopped hard-cooked egg and remaining 1 tablespoon chopped parsley. Spoon sauce over fish roll-ups.
2. In 2-quart saucepan over medium heat, in hot butter or margarine, cook onion and celery until tender. Stir in bread cubes; cook 2 minutes. Remove saucepan from heat; stir in drained clams, remaining egg, thyme, and 1 tablespoon chopped parsley.
3. Divide bread mixture into four parts; shape each into a log the same size as the broadest width of each fish fillet. Place bread mixture on center of each fillet; roll up jelly-roll fashion, starting from the narrow end. Sprinkle fish rolls with salt.
4. In 10-inch skillet over medium-high heat, heat wine and reserved clam liquid to boiling. Place fish rolls, seam side down, in wine mixture; heat to boiling. Reduce heat to low; cover skillet and simmer fish rolls 12 to 15 minutes, until fish flakes easily when tested with a fork. With slotted spoon or pancake turner, remove fish rolls to warm deep platter. Keep warm.
5. In cup or small bowl, blend half-and-half and cornstarch; stir into fish cooking liquid in skillet. Cook over medium heat, stirring, until sauce thickens slightly and boils; boil 1 minute. Stir in chopped hard-cooked egg and remaining 1 tablespoon chopped parsley. Spoon sauce over fish roll-ups.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
