Roll of white fish with shrimp and trout

Fillet of white fish 6 pieces (1 kg)
Trout fillet 150g
Cooked frozen shrimp 100g
Pickled peppers 1 piece
Zucchini 100g
Garlic cloves 2
Lemon juice 2 tbsp
Sliced ​​white part of leek 3 tbsp
Worcestershire sauce 1 tbsp
Thyme oil 5 tbsp
1 sprig rosemary
Tandoori masala spice mix 1 heaped tsp
Ground black pepper to taste
Salt to taste

1 fillet of white fish rinse and dry with a paper towel.
2. Prepare the filling: Cut into small cubes trout, shrimp, zucchini, marinated peppers, leeks. Season with salt, Worcestershire sauce and pepper.
3. Put the stuffing on each fillet of white fish and roll to roll. Secure rings rolls or wooden skewers small. Place the rolls in a refractory baking dish.
4. Mix in a bowl the lemon juice, tandoori masala, butter and thyme. Brush each roll to spread the prepared mixture, put in the form of rosemary. Close form foil. And put in the oven, bake the rolls at 200 g, 30 minutes. After opening the foil and bake rolls, until golden in color.


Bon Appetit!

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