About a week ago my colleague Kristin gave me here on my blog a recipe for fish that sounded very nice to me. I already had decided to try it some time. But as Sanne, Marion and I all are very found of fish it was a nice opportunity to try it this weekend. As I always say when trying something new, if it goes really goes bad… there is Chinese restaurant around the corner :).
Sadly I had to play a bit around with some the ingredients, because not all was available at the stores. For instance Kristin’s recipe was based on Pangasius fish. Normally you can get Pangasius everywhere… but not this weekend. So I used Salmon trout, which looked also very good to me.
On the Salmon Trout I placed a slice of parma ham. On the parma ham a slice of Passendale cheese (oh, I just love Passendale cheese). And on top of the Passendale cheese and nice layer of spinach. This all carefully rolled up and put it tight with wooden sticks. In a frying pan the fish was baked slowly
For the sauce shallots were suggested, but I was not able to buy them. So spring unions were used instead. Very fine cut they were fried for a few minutes in lemon enriched olive oil. A cup of white wine was added together with some sticks of saffron. After a minute or 3 a “fish fond” was mixed with it all. The sauce was made to the right thickness with “kookroom” (no idea how to call that in English).
Alas, no fresh green asparagus and baby corn available. So I had to do it with “replacements” here as well.
To this all I served rice and a light fresh salad with all kind of lettuce (not on the picture). The wine? Muscadet of course (Marion’s favourite!).
Sadly I had no milk, else I could have made a nice dessert that brings back memories. But about that later this week 🙂
Wow, chef.
I always like to read your blog’s about food.
It sounds delicious. And besides that, your cooking is always eye candy on your blog
Still, the combination is more nice with (firm) white fish! 😀
And instead or rice, you can also try mushed potatoes with cutted chive in it. Or…. lemon risotto (not too much, just 2 big spoons!).