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Fish rolls on a bed of balsamic lentils
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 432
  • Fat about 12g
  • Carbohydrates about 39g
  • Protein about 35g
This is needed
This is needed for 4 people
Lentils
  • 5 dl water
  • 200 g brown lentils
  • 1 tbsp olive oil
  • 1 shallot
  • 1 dl red wine
  • 1.5 dl fish stock
Fish rolls
  • 400 g plaice fillets (MSC)
  • 0.5 tsp salt
  • a little pepper
  • 100 g smoked salmon in slices (organic)
  • 25 g cream cheese with herbs
  • some toothpicks
To fry
  • a little mild olive oil
To serve
  • 2 tbsp tarragon leaves
  • 0.5 tsp salt
  • 4 tbsp crema di Balsamico (balsamic cream)
  • a little pepper
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And that's how it's done
And that's how it's done
Lentils
Bring the water to the boil, add the lentils and reduce the heat. Cover and cook the lentils for approx. 30 mins. until soft, drain.
Chop the shallot. Heat the oil in the same pan. Sauté the shallot. Add the wine and stock, reduce the liquid to approx. half the amount.
Fish rolls
Lay out the fish fillets with the shiny side (skin side) down. Season the top side.
Turn the fillets, spread with a very thin layer of cream cheese. Cut the salmon in half lengthwise and place on top of the cream cheese.
Roll up the fillets, cut in half with a sharp knife and secure with toothpicks.
To fry
Heat the oil in a non-stick frying pan and fry the fish rolls over a medium heat for approx. 2 1/2 mins. on each side.
To serve
Remove the tarragon leaves. Shortly before serving, return the lentils to the pan, stir in the Crema di Balsamico and the tarragon, gently heat through, season. Serve the fish rolls on the balsamic lentils.