Fish Roulades with Rice and Spinach Recipe
Ingredients
| 4 x 175 g / 6 oz lemon sole, skinned | ||
| Ground black pepper | 1 To taste | |
| Fennel seeds | 1 Teaspoon | |
| 75 g / 3 oz long-grain rice, cooked | ||
| White meat | 150 Gram, canned | |
| 125 g / 4 oz baby spinach, washed and trimmed | ||
| Dry white wine | 5 Tablespoon | |
| 5 tbsp half-fat creme fraiche | ||
| Chopped | 2 Tablespoon | |
| Parsley, plus extra to garnish | ||
| Asparagus spears, to serve | ||
| 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.
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.
Chef
