Fish Rolls with Lemon Sauce Recipes

Ingredients :

2lb sole fillets

3 cups water

2 thin slices onion

1 medium carrot, sliced

1 small bay leaf

1 sprig celery leaves

2 sprigs parsley

2 whole allspice

6 peppercorns

2 tsp salt

2 tbsp butter

2 tbsp flour

1 cup fish cooking water

1 tbsp lemon juice

dash pepper

1 egg yolk

1/4 cup heavy cream

2 tbsp chopped parsley

Split fish fillets down their natural divisions to make 2 narrow strips from each fillet. Roll these strips up and fasten with a toothpick. Heat water, onion, carrot, bay leaf, celery leaves, parsley sprigs, allspice, peppercorns and salt together in a deep skillet. Cover and boil 10 minutes. Put fish rolls in skillet, cover again and simmer about 10 minutes or until centers of little rolls of fish are tender. Lift fish out of cooking water, remove toothpicks, and put on hot platter. Keep warm. Strain fish cooking water and measure out 1 cup for sauce.

Melt butter in saucepan. Sprinkle in flour and stir to blend. Remove from heat and add the 1 cup fish stock, lemon juice and pepper. Stir to blend. Return to moderate heat and cook until boiling, thickened and smooth, stirring constantly. Beat egg yolk and cream together with a fork and stir a little of the hot sauce into this mixture. Stir back into sauce and heat but do not boil. Stir in 2 tbsp parsley. Pour over fish and serve immediately.

Serves 4-6

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