John Myers
Contents
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Ingredients
Fish:
- 700 g Char fillet
- 100 g Smoked salmon
- 100 g Ricotta
- 5 g Parsley
- Pepper
- Some olive oil when preparing on the grill
Rice thaler:
- 100 g Basmati rice
- 250 ml Water
- 1 tsp Salt
- 1 Egg
- 40 g Breadcrumbs
- 40 g Parmesan
- 1 tsp Dried thyme
- Some olive oil for brushing (when preparing on the grill
Honey mustard sauce:
- 50 ml Sunflower oil
- 40 ml Bianco balsamic vinegar
- 3 tsp Mustard medium hot
- 2 tsp Honey liquid
- 3 tbsp Sour cream
- 2 tsp Cream of horseradish
- Pepper salt
Instructions
Fish:
- Remove the skin from the fish fillets and pull the bones. Roughly chop the salmon. Wash and dry the parsley and pluck the leaves. Put salmon, parsley and ricotta in a taller container and puree with a hand blender. A few small pieces of salmon can still remain.
- Spread out the char fillets with the skin side up and coat them with the salmon and ricotta farce. Then roll up and fix with a wooden skewer so that they do not open when grilling / roasting. Before grilling, brush the rolls all around with a little olive oil so that they do not stick. A grill mat is ideal for this. When preparing in a pan, a little oil comes in there. The rolls need approx. 10 minutes on the closed grill. If there is a second, raised grid, then they should stay up there for the first 5 minutes and then be placed on the lower, higher heat for the remaining 5 minutes. They have to be turned over and over again. Then they are juicy, slightly glassy on the inside and have a very light grill pattern on the outside. The cooking time in the pan would be the same, but you might still try a roll after 10 minutes and possibly extend the cooking time by 3 - 5 minutes.
Rice thaler:
- Wash the rice a little under cold running water and then cook it in salted water with an open saucepan until the liquid is no longer visible and small holes have formed in the rice. Then close the pot with a lid, wrap it in a kitchen towel and put it in bed. There it can swell safely, and that for about 20 - 30 minutes. So it always works and is then wonderfully loose-grained and does not stick.
- Meanwhile, finely grate the Parmesan (Gouda is also possible). Then put the swollen, cooled and fluffed rice together with the Parmesan, egg, breadcrumbs and thyme in a bowl and mix well together. A malleable mass must be created. If necessary, season again and add salt if the cheese is too mild.
- Then shape 6 small balls out of the mass and plate them. Just before grilling, brush them all around with olive oil. This is not necessary if they are prepared in a pan, where they are fried in oil. You can also just form balls from it and deep-fry them. Again, a mat on the grill is recommended. They are ready when they are well browned, so they have to be put on the grill or in the pan a little before the fish.
Sauce:
- Put all ingredients in a container and stir vigorously. It should be a creamy, sweet-sour and slightly spicy sauce.
- As a side dish there was a mixed leaf salad, which was marinated with some of the sauce.
