200°C · 30 minAllergens
Lactose
Schaaldieren
Ei
Sulfiet
Mosterd
VisFrench Fish Roll
This roll (literally meaning roll) is made from fresh sole fillet, filled with prawns, smoked salmon, spinach, and chives. The beurre blanc sauce, following a French recipe, pairs perfectly with it, as does the fluffy mashed potato. The sautéed vegetables gain extra flavour from a 'vierge' pepper sauce that is mixed in. I roast red peppers slowly in the oven until sweet and blend them with capers, extra virgin olive oil, and fresh basil. Enjoy your meal!
French Fish Roll
Prawns, Smoked salmon, Fresh sole fillet, Fresh saltwater white fish fillet (cod, sole, coley), leek, cauliflower, carrot, red pepper, leaf spinach, white onion, potato, lemon, fresh basil, chives, tarragon, parsley, capers, pasteurised free-range egg, milk, cream, Dijon mustard, Pernod, white wine, honey, potato starch, extra virgin olive oil, rapeseed oil, butter, pepper and salt, sunflower oil.
Allergens: alcohol, ei, koemelk, lactose, mosterd, schaaldieren, sulfiet, vis.
Microwave
Heat the fish roll in the beurre blanc with the vegetables and potato loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 30 minMarleen's choice
Preheat the fish roll in the beurre blanc with the vegetables and mash covered for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.