Fish rolls in a creamy mustard sauce.

INGREDIENTS

For the main course:

9 piece tilapia fillets

70 g. melted cheese

70 g. Luka- leek

200 ml of rice

1 tsp curry

1 tbsp sea ​​salt

little vegetable oil for frying

20 c. butter rice

For the marinade:

100 gr. fresh lemon balm

1 tbsp lemon peel

2 tbsp balsamico bianco

1 tsp sea ​​salt

2 tsp Sahara

For a creamy mustard sauce:

1 tbsp butter

300 ml of 22% cream

1 tsp mustard burning

1 tbsp Provencal herbs

salt and pepper to taste

HOW TO COOK

With lemon zest removed using a fine grater. Melissa rinse and finely chop. Mix in a bowl all the ingredients for the marinade and whisk whisk submerged until smooth.

Rub the marinade over fillets on both sides, put in a deep bowl, cover and put into the cold for 30 minutes. Give it to stand for another 30 minutes on the table.

Put into boiling salted water, rice, pour curry on low heat bring to a boil, tightly cover and simmer for 25-30 minutes until tender. Figure put a piece of butter, cover and set aside.

Cream cheese divided into equal parts and roll each into a thick sausage short. On the inner side of each fillet put cheese, roll the fillets dense rolls, skewer stab. And fry in a frying pan on all sides for 20-30 seconds per side.

Finely chop the onion and fry in butter for 1 minute on low heat. Thoroughly mix all ingredients for the sauce. Pour into pan with fried onions, top with fish rolls after removing the skewer. Cover and simmer on low heat for 10 minutes.

Serve rolls with rice and sauce.

Bon Appetit!

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