John Myers
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Spicy Fish Rolls with Dill Cream Sauce
The perfect spicy fish rolls with dill cream sauce recipe with a picture and simple step-by-step instructions.
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.
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