Fish rolls in bacon coat

Name: Fish rolls in bacon coat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of (450 g) Frozen leaf spinach; 15 g Pine nuts; 2 Claresse fillets (farmed catfish; approx. 300 g each); 1 untreated lemon; 1 red pepper; 1 Onion; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 12-14 discs Bacon; 30 g Butter; 30 g Flour; 200 ml Milk; 400 ml Vegetable broth; 200 g Wild rice mixture; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of (450 g) Frozen leaf spinach
15 g Pine nuts
2 Claresse fillets (farmed catfish; approx. 300 g each)
1 untreated lemon
1 red pepper
1 Onion
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
12-14 discs Bacon
30 g Butter
30 g Flour
200 ml Milk
400 ml Vegetable broth
200 g Wild rice mixture
7-10 Tbsp wooden skewers

Directions

1
Defrost the spinach. Roast the pine nuts in a pan without fat until brown, take them out and let them cool down. Chop the pine nuts. Wash the fish, dab dry, depending on the size first cut crosswise, then lengthwise in half. Cut the fish pieces in half again horizontally to make thin slices (12-14 cm long). Wash lemon hot, grate dry, finely grate peel. Halve the lemon, squeeze 1 half
2
Clean, wash and chop the peppers. Peel and chop the onion. Heat 2 tablespoons of oil in a frying pan. Sauté the paprika and onion. Add spinach, steam for 3-4 minutes, stir in pine nuts, season with salt, pepper and a little sugar. Put approx. 1/4 on a sieve, squeeze it out, let it cool down a bit. Place fish slices, possibly in portions, next to each other on a work surface, season with salt and pepper, evenly cover with spinach mixture, roll up carefully, wrap with bacon and stick together with wooden skewers
3
Heat 2 tablespoons of oil in a large coated frying pan. Sauté the fish rolls in it for 3-4 minutes, turning them over, and take them out. Melt butter in hot frying fat, dust with flour and sauté. Deglaze with milk and stock, bring to the boil again. Add the fish rolls, lemon juice and zest and simmer covered for 7-8 minutes at very low heat.
4
Prepare rice in boiling salted water according to package instructions. Warm the spinach vegetables again. Season sauce with salt, pepper and sugar. Arrange rolls, sauce, rice and spinach vegetables on plates. If necessary, cut the remaining lemon into slices and add
5
Waiting time approx. 1 hour