Hake rolls on a vegetable bed
Description
The rolls are delicious when warm, but they truly shine as a cold appetizer, having rested for several hours in a cool place and absorbed the flavors of the fresh vegetables. Be sure to try them.
Instructions
- 1
Step 1
Prepare the fish by filleting it and removing the skin. Place the fillets in a deep bowl, season with salt and pepper, sprinkle with lemon juice and grated lemon zest. Add parsley and a little Provencal herbs. Pour in a tablespoon of oil and mix well. Marinate the fish in the refrigerator for about half an hour.
- 2
Step 2
Shred the vegetables into thin strips and lightly sauté in the remaining oil until golden, stirring constantly. Start with the onion, then add the carrots and bell pepper, and finally the garlic and olives. Don't forget to set aside a few olives for assembling the rolls.
- 3
Step 3
Pour the pureed tomatoes over the vegetables and simmer for 5 minutes, stirring. Season with salt and pepper to taste. I always add a pinch of sugar. Add the mustard seeds and Provence herbs.
- 4
Step 4
Cut each piece of fish fillet in half and wrap around olives. Secure with toothpicks.
- 5
Step 5
Place the rolls into the vegetable sauce and simmer for 20 minutes, covered.
- 6
Step 6
Chill the rolls in the sauce and let them marinate. Serve as a cold appetizer with fresh bread. A glass of dry white wine won't be out of place here!