Fish roulade

Ideas
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (15)

45.00 g butter
45.00 g flour
375.00 ml milk
3.00 eggs — large, seperated
salt and white pepper
75.00 ml parmesan cheese
FILLING
250.00 g cottage cheese — smooth
410.00 g pilchards in tomato sauce — flaked
25.00 ml fresh chives — chopped
20.00 ml fresh parsley — chopped
15.00 ml sherry — dry
25.00 ml lemon juice
seasoning
TOPPING
sour cream
almonds — flaked and toasted
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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.



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