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Crispy roulades of pike-perch fillet with Iberico ham

updated

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Ingredients for 2 servings:

  • 4 pike-perch fillets, frozen
  • 4 slices of ham (Iberico ham)
  • 1 egg(s)
  • some flour
  • some panko
  • possibly oil for spraying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Thaw the zander fillets in the refrigerator, rinse under running water, and pat dry. Remove the skin. To do this, firmly hold the skin at the tail end and separate it from the flesh with a sharp knife. Place the fish fillets between cling film and flatten them with the back of a small frying pan. Then top each fillet with a slice of ham and roll them tightly, starting from the tail end. Coat the roulades in flour, beaten egg, and panko breadcrumbs, then place them on baking paper in the air fryer basket. Spray the rolls with a little oil and fry for 12 minutes at 200°C. Serve with asparagus with hollandaise sauce and boiled potatoes, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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