Fish roll with spinach filling
Description
Fish roll recipe
Instructions
- 1
Step 1
Warm the milk. Sift the flour into a bowl together with salt, pepper, and nutmeg. Add the egg yolk. While stirring with a whisk, gradually pour in the warm milk and softened butter. Transfer the mixture to a saucepan and, stirring continuously, heat over low heat until the mixture begins to pull away from the sides of the saucepan.
- 2
Step 2
Place white fish fillet in a blender and blend until smooth. Add cooled milk-flour mixture and egg white, whip the cream and gradually incorporate it into the mixture, then place the puree in the refrigerator.
- 3
Step 3
Blanch the beans in boiling salted water for a couple of minutes. Drain in a colander, then mash into a puree. Add the yolk, breadcrumbs, and 2 tbsp of white fish puree. Mix well and refrigerate for half an hour.
- 4
Step 4
Grease the baking pan, line with parchment paper. Place half of the fish puree on the bottom. Using the rounded side of a spoon, make a depression along the entire length of the pan.
- 5
Step 5
Cut the salmon fillet into thin pieces and place them crosswise so that they slightly overlap each other. Place the bean filling into the groove, shaping it into a cylinder.
- 6
Step 6
Fold the edges of the salmon over the filling. Top with white fish purée. Cover with a piece of oiled parchment paper. Bake for one hour in a preheated oven at 180 °C. Let cool, remove from the mold, and cut into portions.