Fish rolls on apple slices
very easy
40 mins
40 mins
Ingredients
- 300 g Long grain rice
- 7-10 Tbsp Salt
- 1 small onion
- 35 g Butter or margarine
- 1-2 TEASPOONS Curry Powder
- 20 g Flour
- 250 ml Milk
- 150 ml Vegetable broth
- 7-10 Tbsp Pepper
- 3 Stem(s) Parsley
- 1 Organic Lemon
- 30 g ripened cream
- 8 thin slices of redfish or cod (approx. 75 g each; horizontally halved fillets)
- 150 ml dry white wine
- 1 big hard apple
- 2-3 TABLESPOONS Breadcrumbs
- 8 wooden skewers
Directions
- 1
Prepare rice in boiling salted water according to package instructions. Peel and finely chop the onion. Heat 20 g fat in a small pot. Fry onion cubes and curry for 1-2 minutes. Add flour and sweat briefly. Add milk and stock while stirring and simmer for 5-8 minutes, stirring occasionally. Season the sauce with salt and pepper, remove from heat
- 2
Wash the parsley, shake dry and chop the leaves into small pieces. Wash lemon hot, grate dry and thinly grate half of the peel. Halve the lemon, squeeze the juice. Mix lemon peel, sour cream and about 3/4 of the parsley briefly, season with salt and pepper
- 3
Season fish slices with salt, pepper and a little lemon juice. Spread thinly with sour cream and roll up. Fix the rolls with wooden skewers. Pour wine into a shallow wide pot. Put the fish rolls in the pot and let them simmer covered for about 5 minutes
- 4
Drain rice and keep warm. Wash the apple and cut out the core. Cut the apple into slices about 0.5 cm thick and sprinkle with lemon juice. Turn apple slices in breadcrumbs. Heat 15 g fat in a pan. Fry the apple slices for 3-4 minutes in portions, turning them until golden brown. Take out and keep warm
- 5
Bring the sauce to the boil and season to taste with a little lemon juice. Arrange the rice, fish rolls and apple slices on a plate, drizzle with the sauce and sprinkle with the remaining parsley
Nutrition Facts
560 kcal
79 g
12 g
37 g
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