This
simple and healthy fish roulades is an European-inspired dish
consisting of a sliced lemon sole rolled around a stuffing of crushed
fennel seeds, cooked rice and crab meat mixture. The rolled up fish
roulades are secured with cocktail stick, browned and braised in dry
white wine until cooked. The rolled-up roulades are then sliced and
served with freshly cooked asparagus spears. This healthy dessert makes
a fabulous finale to any dinner party, special occasion or entertaining
function.
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Ingredients :
Serves 4
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4 x 175g/6oz lemon sole, skinned
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salt and freshly ground black pepper
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1 tsp fennel seeds
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75g/3oz long-grain rice, cooked
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150g/5oz white crab meat, fresh or
canned
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125g/4oz baby spinach, washed and
trimmed
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5 tbsp dry white wine
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5 tbsp half-fat crème fraîche
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2 tbsp freshly chopped parsley, plus
extra to garnish
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asparagus spears, to serve
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Method :
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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.
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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.
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Lay 2-3 spinach leaves over each fillet
and top with a quarter of the crab meat mixture.
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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.
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Remove the fish from the cooking liquor,
and transfer to a serving plate and keep warm. Stir the crème fraîche
into the cooking liquor and season to taste. Heat for 3 minutes, then
stir in the chopped parsley.
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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.
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