Summary

Ingredients

• 2 fish fillet (s), your choice, wide
• 4 cloves garlic
• 250 ml white wine
• 0.5 ½ cup cream
• 1 teaspoon mustard
• 1 egg (s)
• Lemon juice
• Herbs (chives, parsley, dill)
• Salt or seasoning mix for fish
• Sauce thickener or flour

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Instructions

1. Lay out fillet strips on a board and brush with a paste made from egg, garden herbs, garlic cloves and 1-2 squirts of lemon juice.
2. Then roll up the coated fish tightly and wrap it tightly with cling film and as airtight as possible. Then wrap again tightly with aluminum foil. Then place the packaged fish in a saucepan with boiling water and cook for about 20 minutes (this ensures that the roulade does not rise when frying).
3. After cooking, heat a pan with a little oil and fry the fish roulade (unpacked) briefly.
4. In the meantime, bring the white wine to the boil in a second saucepan or pan. Return to the lowest setting immediately after boiling, as white wine evaporates faster than water. Chop the garden herbs, press the remaining cloves of garlic or add chopped up. To let go.
5. Just before the fish is ready, add the cream and mustard. Then thicken the sauce a little with a little sauce thickener or flour and season with a little salt or a spice mixture for fish.