Mediterranean White Fish Roll
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
- For the tapenade
- 1 garlic clove
- ⅔ cup green Olives (pitted)
- 2 Sardine (in salt)
- 1 Tbsp Caper
- 1 Tbsp roasted Pine nuts
- 1 Tbsp fresh parsley (chopped)
- ¼ cup olive oil
- 1 tsp Cognac
- For the fish roulade
- 4 Pollack filets (skinned, ready to cook, 160 g each)
- 1 shallot (finely chopped)
- 1 Tbsp butter
- ⅔ cup dry white wine
- ⅞ cup fish stock
- For the sauce
- 2 garlic cloves
- ⅔ cup green Olives (pitted, sliced)
- 2 ½ cups canned Tomatoes
- Plus
- 4 sprigs Basil (leaves removed)
Preparation steps
1.
To make the tapenade, puree the garlic, olives, sardines, capers, pine nuts, parsley and the oil. Season with ground black pepper and Cognac.
2.
Brush the pollack with the tapenade, roll up and fasten together. Fry the shallot in the melted butter. Quench with the wine and the stock and place the fish roulade in it. Cook on a medium heat with a lid on for around 10 min.
3.
To make the sauce, fry the garlic in hot oil. Add the olives and the tomatoes, season with salt and ground black pepper and simmer on a medium heat for around 8 min. Season to taste then arrange on plates and plate one fish roll on top. Garnish with basil leaves.
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