John Myers
Redfish Rolls on Vegetables
The perfect redfish rolls on vegetables recipe with a picture and simple step-by-step instructions.
- 1 bunch Soup greens fresh
- 2 tbsp Oil
- Salt and pepper
- 1 tsp Dried oregano
- 400 g Redfish fillets
- 50 g Cream cheese with paprika
- 125 ml Vegetable broth
- Clean the soup greens, wash the leek thoroughly and cut in half lengthways. Peel the carrots and celery. Cut everything into pieces about 1cm.
- Sauté the carrots and celery in hot oil in a pan for about 5 minutes, after 2 minutes add the leeks and cook with them.
- Bring the vegetable stock to the boil, season with oregano, a little salt and pepper. Place in a baking dish and preheat the oven to 180 degrees (convection 160 degrees).
- Wash the fish, pat dry, season with salt and pepper on both sides. Spread the cream cheese on the inside of the fillets and roll them up. Secure the ends with toothpicks.
- Place on the vegetables and cook in the hot oven on the middle rack for about 30 minutes. Pluck the parsley, roughly chop and sprinkle on top.
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