John Myers
Fish Rolls with Crayfish Filling
The perfect fish rolls with crayfish filling recipe with a picture and simple step-by-step instructions.
- 4 Pc. Shallots
- 750 g Pangasius fillets
- 125 g Crayfish meat
- 400 g Frozen spinach leaves
- 25 g Red caviar
- 2 tbsp Butter
- 2 tsp Lemon juice
- 150 ml. White wine
- 200 g Rice
- 100 ml. Cream
- Sea salt, pepper, light sauce thickener
- Shallots, peel, dice finely and sauté with 1 teaspoon butter in a pan. Set aside and let cool.
- Wash defrosted fish fillets, pat dry. Halve the fillets lengthways and season with salt and pepper and a few drops of lemon juice.
- Mix 3,100 g. Crayfish meat with 1 tbsp shallots that have been set aside, season lightly with pepper.
- Distribute the crayfish mixture evenly on the fillets, roll up tightly and secure with wooden skewers.
- Heat the remaining shallots in the pan again, deglaze with wine and pour on the stock – bring to the boil.
- Put the rolls on top and cook, covered, over medium heat for about 10 minutes. Sauté the spinach leaves in the hot butter.
- Take the rolls out of the house and put them. Add the cream to the sauce, 2-3 min., Simmer – thicken slightly. Fold in the remaining crayfish meat and caviar.
- Squeeze the cooked rice in portions into a cup or small mold and turn it out onto a plate. Serve with fish rolls, spinach leaves and sauce.
- 9 .– Pengasius is not the best fish but … next time I’ll try .. sea salmon maybe.!?
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