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Fish Roulades with Rice and Spinach Recipe

Fish Roulades with Rice and Spinach Recipe - 4 servings


4 x 175 g lemon sole, skinned

Salt and freshly ground black pepper

1 teaspoon fennel seeds

75 g long-grain rice, cooked

150 g baby spinach, washed and trimmed

5 tablespoons dry white wine

5 tablespoons half-fat creme fraiche

2 tablespoons freshly chopped parsley, plus extra to garnish

Asparagus spears, to serve


Wipe each fish fillet with either a clean damp cloth or kitchen paper. Place on a chopping board, skinned side up and season lightly with salt and black pepper. Place the fennel seeds in a pestle and mortar and crush lightly. Transfer to a small bowl and stir in the cooked rice. Drain the crab meat thoroughly. Add the rice mixture and mix lightly. Lay 2-3 spinach leaves over each fillet and top with a quarter of the crab meat mixture. Roll up and secure with a cocktail stick if necessary. Place into a large pan and pour over the wine. Cover and cook on a medium heat for 5-7 minutes or until cooked. Remove the fish from the cooking liquor, and transfer to a serving plate and keep warm. Stir the creme fraiche into the cooking liquor and season to taste. Heat for 3 minutes, then stir in the chopped parsley. Spoon the sauce on to the base of a plate. Cut each roulade into slices and arrange on top of the sauce. Serve with freshly cooked asparagus spears.

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