Fish Roulade Wrapped in Bacon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g plaice fillet (s)
- 50 g shrimp (s), frozen
- 1 shallot (s)
- 10 g capers
- 40 g herbal cream cheese
- 6 slices bacon, or amount as required
- salt
- Pepper from the grinder
- some clarified butter
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C.
- Dice the shallot and sauté in a little clarified butter until translucent. Chop the capers, drain the prawns and dice them, put some prawns aside for the sauce.
- Mix the shallot cubes with the capers, prawns and herbal cream cheese, season with salt and pepper. Salt carefully, because the bacon is already salty.
- Now spread the mixture on the plaice fillet, roll up the fillet and wrap it with the bacon like a packet so that the filling cannot run out. The amount of bacon depends on the size of the roulade and the quality of the bacon. If he`s too thin, he can tear, then it`s better to take more.
- Fry the roulade in clarified butter on all sides until crispy. Then place in a flat baking dish and cook in the oven at 160 ° C for about 30 minutes.
- Serve with a sauce to taste, in which the shrimp that have been set aside are briefly heated.
- I had an orange cognac sauce and a slice of a potato terrine with it.
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