Fish roulade

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 45
    g
    butter
  • 45
    g
    flour
  • 375
    ml
    milk
  • 3
    large eggs, separated
  • salt and white pepper
  • 75
    ml
    Parmesan cheese
  • FILLING
  • 250
    g
    smooth cottage cheese
  • 410
    g
    pilchards in tomato sauce, drained and flaked (retain the sauce)
  • 25
    ml
    chives, chopped
  • 20
    ml
    parsley, chopped
  • 15
    ml
    dry sherry
  • 25
    ml
    lemon juice
  • seasoning to taste
  • TOPPING
  • sour cream
  • flaked almonds, toasted
 

Method

 
1. Melt butter and add flour and milk, stir well. Boil until thick, stirring. 2. Remove from heat and add egg yolks and seasoning. Beat egg whites until stiff and fold into the mixture. 3. Pour mixture into a greased Swiss roll pan 23 cm x 35 cm, lined with well-greased wax paper. Bake at 180 ºC for approximately 15 minutes or until golden brown and firm to touch. While still warm, place on wax paper that is sprinkled with Parmesan cheese. 4. Mix all the filling ingredients together. Check the seasoning and the texture. If it needs to be moister, add some of the tomato sauce retained from the pilchards. 5. Spread the filling on the roulade and roll up like a Swiss roll. 6. Place on a pretty serving dish, pour sour cream carefully over and sprinkle with roasted flaked almonds. Garnish with parsley and lemon curls and serve with a crisp salad.
 

Read more on: fish/seafood  |  bake
 

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