John Myers
Ingredients for 8 servings:
- 100 g carrot(s)
- 1 onion(s)
- 8 fish fillets (Alaska pollock fillets)
- Salt
- 100 ml white wine
- pepper
- Thyme
- 100 g cheese, grated
- 200 g crème fraîche
- 250 g shrimp(s)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Peel the carrot and onion and slice into thin strips. Lightly salt the fish, roll it up from the skin side inward, and secure it with wooden skewers. Bring the white wine, 200 ml water, and the vegetables to a boil and season with salt, pepper, and thyme. Add the fish and sauté over medium heat for 6 minutes. Remove the fish and vegetables from the stock. Bring the fish stock to a boil and melt the grated cheese in it. Stir in the crème fraîche and warm the drained shrimp in the sauce. Place the vegetable strips in a baking dish. Arrange the pollock rolls on top, remove the wooden skewers, and pour the sauce over them. Bake in a preheated oven at 180°C (fan oven) for 15 minutes.
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