Fish Rolls with Lemon Sauce
To prepare this fish dish, split fish fillets into narrow strips, roll them up, and secure with toothpicks. Boil a mixture of water, onion, carrot, bay leaf, celery leaves, allspice, peppercorns, and salt in a skillet, add the fish rolls, cover, and simmer until the fish is tender. Remove the fish from the cooking water, discard the toothpicks, and place the fish on a hot platter. For the sauce, strain 1 cup of the fish cooking water, melt butter in a saucepan, add flour and stir to blend. Remove from heat and add the fish stock, lemon juice, and pepper. Return to moderate heat and cook until thickened and smooth, stirring constantly. Beat egg yolk and cream, stir in a little of the hot sauce, then stir back into the sauce and heat gently. Add chopped parsley, pour over the fish, and serve immediately.
Equipment
- toothpicks
- skillet or large pan
- Saucepan
- whisk or fork
Ingredients
- 2 lb Sole Fillets 900 g
- 3 cups Water 750 ml
- 2 thin slices Onion 2 thin slices
- 1 medium Carrot sliced.1 medium.
- 1 small Bay leaf 1 small
- 1 sprig Celery leaves 1 sprig
- 2 sprigs Parsley 2 sprigs
- 2 whole Allspice 2 whole
- 6 Peppercorns 6
- 2 tsp Salt 10 ml
- 2 tbsp Butter 30 ml
- 2 tbsp Flour 30 ml
- 1 cup Fish cooking water 250 ml
- 1 tbsp lemon juice 15 ml
- dash pepper dash
- 1 Egg yolk 1
- 1/4 cup Heavy cream 60 ml
- 2 tbsp Chopped Parsley 30 ml
Notes
To create this flavorful fish dish, start by splitting the fillets down their natural divisions to create two narrow strips from each fillet. Then, roll up each strip and secure with a toothpick. In a deep skillet, bring water, onion, carrot, bay leaf, celery leaves, parsley sprigs, allspice, peppercorns, and salt to a boil, then reduce heat, cover and simmer for 10 minutes. Add the fish rolls to the skillet, cover again, and continue simmering for approximately 10 minutes or until the centers of the rolls are tender.
Next, remove the cooked fish from the skillet and carefully remove the toothpicks. Place the fish on a hot platter and keep it warm. Strain the cooking water through a sieve and measure out one cup (250 ml) to use for the sauce. Melt butter in a saucepan, sprinkle in flour and stir to blend. Remove the mixture from the heat and add the one cup (250 ml) of fish stock, lemon juice, and pepper. Stir to combine and return the saucepan to moderate heat, cooking until the sauce has thickened and is smooth, stirring constantly.
In a separate bowl, beat an egg yolk and cream together with a fork, then stir a little of the hot sauce into this mixture. Stir this back into the sauce and heat, but do not allow it to boil. Finally, stir in two tablespoons (30 ml) of chopped parsley. Pour the sauce over the cooked fish and serve immediately for a delicious meal.
Nutrition
Calories: 300kcal
