The idea for these fish rolls came to me when I was making my stuffed cattle finches and I really liked experimenting with 2 flavors of fish. Personally, I am a fan, the taste is surprising and tasty. The different types of fish complement each other well and it also fits really well with the filling. It turned out to be a delicious and surprising dish that isn’t difficult at all to make. You can even easily prepare everything so you just have to put it in the oven.
Ingredients for 2 pers.:
- 2 plaice fillets (in quarter slices)
- 200 gr smoked salmon
- 3 sun-dried tomatoes
- fresh basil
- 1 lemon
- salt and pepper
- 250 ml white wine
- 250 ml fish stock
- parmesan cheese
How to prepare it:
Preheat the oven to 220 degrees. Chop the basil finely. Finely chop the sun-dried tomatoes. Grate the peel of the lemon and chop it finely. Place the plaice on a shelf, place the smoked salmon over it. Divide the lemon zest, the basil, the Sun tomatoes and some Parmesan cheese over the salmon. Now roll up the slices of fish and put a wooden stick through it so that it stays well together.
Grab a baking dish and pour in the white wine and fish stock. Put the fish rolls in the baking dish. So that they are at least halfway into the moisture. Put the fishes in the oven for 20 minutes so that the fish will poach in the moisture.
Serve with a soft and airy puree.
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