Fish – Wild Garlic – Rolls with Cream – White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s), (pangasius fillets, approx. 200g each)
- 3 tablespoon pesto (wild garlic)
- salt and pepper
- 2 shallot (s), chopped
- 1 tablespoon butter
- 200 ml fish stock
- 100 ml white wine
- 5 cl sherry
- 100 ml cream
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash and dry the fish fillets and cut lengthways in half.
- Spread wild garlic pesto on the skin side, roll up and fix with toothpicks.
- Place in a perforated cooking container and cook as follows:
- 85 ° C - 100% humidity - 12 min
- In the meantime, sauté shallots in butter, deglaze with wine, fish stock and a little cream and reduce by half, add sherry.
- Beat the rest of the cream until stiff. Puree the sauce with the blender.
- Pour the whipped cream into the sauce. Season to taste with salt, pepper and nutmeg.
- Serve with rice and spinach.
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