Pollock Roulades
Ingredients
- Ingredients
- 200 grams peeled, raw shrimp
- 2 garlic cloves
- 2 Tbsps chopped parsley
- 5 Tbsps lemons
- 8 very thin Pollock about 100 grams or 3.5 ounces)
- salt
- freshly ground peppers
- 1 carrot
- 1 Leek
- 1 Fennel bulb
- 3 Tbsps olive oil
- 8 thin slices Bacon
- 1 Tbsp Mustard
- 250 milliliters dry white wine
- 100 grams Crème fraiche
- 1 Tbsp lemon juice
- 1 Tbsp Whipped cream
- Wooden skewer
Preparation steps
Rinse shrimp, drain and leave in a bowl. Peel and press garlic. Add parsley, garlic and 3 tablespoons lemon juice to shrimp. Rinse and pat dry pollock. Season with remaining lemon juice, salt and pepper. Rinse and chop vegetables.
Heat oil in a pan, add bacon, cook until crsip, then remove. Sauté vegetables in drippings for about 3 minutes. Season with salt and pepper. Place in a shallow baking dish.
Spread mustard onto pollock and top with 1 slice of bacon. Roll up and secure with wooden skewers. Place pollock, seam-side up, onto vegetables. Top with shrimp and pour in wine. Cover and bake in an oven preheated to 180°C (approximately 350°F) for 40 minutes.
Remove pan from oven and take out pollock and shrimp.
Combine creme fraiche, lemon juice and cream and stir until smooth. Stir half the mixture into vegetables.
Plate pollock and drizzle with remaining creme fraiche sauce.
Add vegetables and shrimp and serve.
