Summary

Ingredients

• 2 large zucchini
• 12 fish fillet (s) (plaice) each 60 g
• 3 tablespoon lemon juice
• 4 tomato (s)
• 4 egg (s)
• 300 ml cream
• 100 ml milk
• 1 clove garlic
• 1 bunch dill
• 100 g cheese (Emmentaler), rated
• Fat for the shape

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Instructions

1. Wash and clean the zucchini and cut lengthways into 12 thin slices. Blanch in boiling salted water for approx. 2 minutes. Then drain, quench and drain. Rinse the fish fillets and pat dry. Drizzle with lemon juice and season with salt. Cover each zucchini slice with 1 fish fillet and roll up. Put the roulades in a slightly higher greased baking dish.
2. Preheat the oven to 220 ° C top / bottom heat (convection: 200 ° C).
3. In the meantime, scratch the tomatoes and pour boiling water over them. Then skin, quarter, core and finely dice. Whisk eggs with cream and milk, season with salt and pepper. Peel the garlic and press it through the press. Rinse off the dill, pluck off the flags or chop it if necessary. Fold into the cream sauce together with the cheese and the tomato cubes. Pour over the roulades and put in the oven. Bake for about 20-25 minutes and serve immediately.