Pangasius Rolls with Crayfish Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice, (wild rice)
- 750 g spinach leaves, frozen
- 4 large fish fillet (s), (pangasius)
- 250 g crab meat (crayfish meat)
- 5 shallot (s)
- 1 clove garlic
- 200 ml white wine, (Müller -Thurgau)
- 500 ml fish stock
- 150 ml cream, lightly whipped
- 3 sprigs dill
- 2 tablespoon butter
- salt and pepper
- Lemon juice
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the shallots. Sweat in a little fat, stirring occasionally, until lightly translucent. Set aside and let cool.
- Halve the fish fillets lengthways and season with a little lemon juice, salt and pepper.
- Cut 125 g crab meat very small and mix with 1-2 tablespoons of the cooled shallots. Salt and pepper lightly. Spread the mixture evenly over the fillets and roll them up tightly from the narrow side. Fix with wooden skewers.
- Prepare the rice according to the instructions on the packet.
- Heat half of the remaining shallots in the pan again, deglaze with the wine and fish stock and bring the sauce to a boil. Put the rolls in and cover and let simmer for 10-15 minutes over low heat.
- Meanwhile, for the spinach, sweat the remaining shallots with a diced clove of garlic in a little fat. Add the spinach and a dash of water. Stir occasionally and season with salt, pepper and nutmeg.
- Remove the rolls from the sauce and keep warm. Add the cream to the sauce and let the sauce simmer for 2-3 minutes. Put in the remaining crab meat and heat it up. Season again with salt and pepper.
- Put the rice in portions in a slightly greased cup or a timbale and press firmly. Turn out onto the preheated plates. Place the rolls on a bed of spinach, add the crab meat and pour the sauce over everything. Garnish with the dill.
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