Roulade fish Rousse

Submitted by enr on 01 Dec 2002
800 g of hake, beard or other fish without head
150 g fresh salo
10 garlic cloves
1/2 bunch parsley
1/2 cup (100 ml) vegetable oil
25 g flour
100 g onion
50 g carrots
50 g celery
100 g red tomatoes
3 tbsp (30 ml) white wine
50 g lemon
500 g potatoes
15 g butter
Fish is cleaned of skin and bones, washed and cut into a rectangular shape as cutlets. Each portion is lightly hammered with a wooden mallet or chopper, add salt, sprinkle with pepper and spray with some of the wine. Thus prepared fish stays about 1-2 hours and then turn Roulade stuffed with garlic cloves, piece parboiled carrots, slice tomato and chopped parsley. Salo is cut into thin rectangular pieces and lightly hammered, then it rolled Roulade, which are tied with white thread, string or pinned onto a toothpick. Rolled in flour and fry in hot vegetable oil. In the same oil fry the finely chopped onion, carrots, celery and remaining flour. Dilute with broth, add black pepper and remaining wine. Stew on low heat until tender vegetables. Blend and pour into a baking dish ordered Roulade who stand neck in a moderate oven about 10-15 minutes. Roulade is removed, remove the thread or sticks and served with boiled potatoes sprinkled with parsley and splashed with fried butter and a slice of lemon.
Very difficult
0 users
01 Dec 2002