Fish and Ham Roulade with Potato and Brussels Sprouts Gratin À La Didi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s), e.g. pangasius
- 4 slices Black Forest ham
For the casserole:
- 150 g Brussels sprouts
- 150 g potato (s)
- 200 ml cream
- Nutmeg, grated
- Spice mix (fried fish spice)
- Herbal salt and pepper
- 1 tablespoon sunflower oil
- 4 slices cooked ham
- 2 slices Gouda cheese
Print Recipe
Pin Recipe Instructions
- For the gratin, clean the Brussels sprouts, halve and cut into thin slices, season with nutmeg, herb salt and pepper. Peel the potatoes, cut into wafer-thin slices and place in water until further processing. Cut the cooked ham into small cubes. Cut the cheese into thin, short strips.
- Let the cream get hot and dissolve the cheese in it. Dry the potatoes and layer them in a gratin dish with the Brussels sprouts and the boiled ham. Season the cream cheese with pepper, herb salt and nutmeg and pour over the gratin.
- Bake the gratin at 175 ° C for about 30 minutes.
- Halve the fish fillets lengthways and sprinkle with fried fish seasoning. Place 2 slices of Black Forest ham lengthways overlapped, place the seasoned fish fillet on top and roll up, then skewer on roulade needles.
- Heat a pan with a tablespoon of sunflower oil and fry the roulades in it for 5 minutes on both sides. Serve with the gratin.
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