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| Fish Rolls in Cream Sauce |
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| Materials: |
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| 2 LB. of fish filet |
2 potatos |
| 1 leek |
1/2 t. of salt |
| Dash of white pepper |
1 T. of oil |
| 6 C. of oil (for deep frying) |
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| Cream Sauce
Ingredient: |
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| 1 C. of whip cream |
1/2 C. of crushed fish meat |
| 1/2 C. of white wine |
1/3 C. of chopped shallot |
| 2 T. of butter |
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| Procedures: |
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- Rinse and dry the fish filet, cut into stripe (middle
finger size). Marinated with salt and white pepper for 30
minutes.
- Shred potato into long noodle shape with vegetable slicer.
- Stir fry the shredded leek with 1 T. of oil for 1 minute,
and set aside.
- Tie one fish stripe and a couple of shredded leek together.
Repeat the same procedure for the rest of the fish stripes.
Ready to use.
- Prepare the cream sauce: melt the butter and stir fry
the chopped shallot until fragrant. Add crushed fish meat
and white wine, simmer over low heat for 5 minutes, or the
sauce reduce to 1/3 of the amount. Drain and add heavy cream,
simmer 10min. over low heat till the sauce becomes thickening
and keep warm.
- Heat up 6 C. of oil, deep-fry the fish rolls till light
brown, remove and place on the plate, pour the cream sauce
over the fish rolls and serve.
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