Redfish roulades in cucumber and cream sauce

Ingredients for 4 servings:

• 4 redfish fillets, 200 g each
• ½ lemon(s), juice
• Salt and pepper, white
• some tomato paste
• 2 tbsp mustard, medium hot
• 200 g medium-aged Gouda
• 8 slices of breakfast bacon
• 30 g butter
• ¼ liter meat broth, hot
• ⅛ liter white wine
• 1 cucumber(s)
• ½ cup whipped cream, 200 g each
• 4 tbsp sauce thickener
• 1 bunch of dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Drizzle the fillets with lemon juice and lightly salt both sides. Mix the tomato paste and mustard and spread over the fillets. Place three strips of cheese on the center of each fillet. Roll up the fillets and wrap them in bacon. Brown the redfish roulades vigorously in the heated butter and then deglaze with the hot broth and wine. Prepare the cucumber cubes, add them after 15 minutes of simmering time, and simmer for another 5 minutes. Remove the redfish roulades, grate the remaining cheese, and add them to the sauce with the cream. Thicken the sauce with the sauce thickener according to the package instructions and season with dill, salt, and pepper. Serve with boiled potatoes. This dish contains approximately 910 kcal per serving.