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sole rolls
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
4 servings
Téia Lofrano
@teiagastronomia- Ingredients
- Recipe
- Filets of Sole4 unit(s)
- Salt to taste
- Lemon Pepper1 teaspoon
- Tahiti lime juice1 unit(s)
- Boiled Spinach1 cup
- Sun-dried tomato7 unit(s)
- Cottage cheese2 tablespoon
- Wheat flour1/2 cup
- Extra Virgin Olive Oil2 tablespoon
- Butter25 g
- Fresh cream250 ml
- Sicilian lemon (zest and juice)1 unit(s)
- Black pepper to taste
- Chives2 tablespoon
- Toothpicks8 unit(s)
- Cut the halibut fillets in half and season with salt, Lemon Pepper and lemon juice.
- Chop the cooked spinach and place it in a bowl along with the chopped sun-dried tomato, the curd and a pinch of salt. mix to form a paste.
- Put a little of the stuffing on each file and roll up, securing at the end with a toothpick as shown in the video.
- Coat the fish rolls in the flour.
- Coat the fish rolls in the flour.
- Heat the oil and butter, put the Rolls, leave for a minute, turn on one side and leave for another minute and then turn on the other side and leave for another minute.
- Heat the oil and butter, put the Rolls, leave for a minute, turn on one side and leave for another minute and then turn on the other side and leave for another minute.
- Add fresh cream, lemon zest and lemon juice as well. Cover the pan and leave on medium to low heat for five minutes for the fish to finish cooking.
- Add fresh cream, lemon zest and lemon juice as well. Cover the pan and leave on medium to low heat for five minutes for the fish to finish cooking.
- Finish with chives. Before serving, don't forget to remove the toothpicks.
- Tip: serve with coconut rice
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