Spicy Fish Rolls with Dill Cream Sauce

5 from 7 votes
Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 457 kcal


The fish rolls

  • 5 disc Pollack fillet
  • 2 piece Fresh onions
  • 5 teaspoon Diced bacon
  • 1 piece Pickled cucumber pickled. drained
  • 5 teaspoon Mustard
  • Salt
  • Black pepper from the mill
  • 5 tablespoon Sunflower oil

The sauce

  • 400 Milliliters Bone broth
  • 1 piece Chopped onion
  • 5 piece Allspice grains
  • 1 piece Bay leaf
  • 100 Milliliters Liquid cream
  • 2 teaspoon Food starch
  • Salt and pepper
  • 1 bunch Fresh dill


  • Brush the fish fillets with mustard. Spread some onions and cucumber on top. Put the smoked bacon cubes in the middle. Sprinkle a little salt and pepper over everything. Then roll up and close with wooden skewers.
  • Line a baking sheet with parchment paper. Put the rolls on top and drizzle with oil. Then in the oven, middle rail at 180 ° upper u. Fry bottom heat for 15 minutes.
  • For the sauce, I used my own broth made from bones, which I always have in stock. Now onion, allspice grains and bay leaves come in. Let everything stand on the lowest heat with the lid closed from the pot for 35-40 minutes.
  • Then puree the onions in the broth. Add the cream and cornstarch dissolved in a little broth. Season well again with salt and pepper. Finally stir in the chopped dill and let everything steep for a while with the stove switched off.
  • There was boiled potatoes with everything. Then spread the sauce on the plate over the fish and potatoes. Good Appetite.


Serving: 100gCalories: 457kcalCarbohydrates: 7.5gProtein: 4.5gFat: 46.2g
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Written by John Myers

Professional Chef with 25 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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