Fish Roulade with Chard

Have fun preparing this mushroom dish!

Scampi scald and peel. Spread the fish fillets on a wet dishcloth and beat them a little bit flat. Spread two fish fillets on each of two blanched mango gold leaves. Place two shrimp tails and a few finely sliced mushrooms on each. Roll up the stuffed leaves into roulades, wrap tightly in roasting foil and set aside to cool.

For the sauce, sauté the shallot in the butter until translucent, sauté the shrimp heads and add the brandy. Cook for a few minutes. Add the tomato sauce. After five min. add whipped cream and do again for a few min. Salt, season with pepper and pass everything through a fine sieve.

Steam the sole rolls. Remove from foil and bring to the table with the sauce.

Related Recipes:

Spaghetti Mit Scampisauce –2 cloves of garlic, finely chopped 1 tbsp. tbsp. parsley, finely chopped. Spaghetti con gli scampi in busera... Crispy Shrimps INote: The appeal of this dish is in the texture. The quickly cooked shrimp should be crispy on the outside and... Mushroom ExtractHave fun preparing this mushroom dish! Fine edible mushrooms are best obtained whole or cut into leaves. From... Rice Table: Fish SateDefrost and peel the scampi, cut lengthwise and remove the intestines. Roughly chop the monkfish fillet and... Zuppa Di Gamberoni / Lobster Crab SoupWhisk garlic, parsley, pepper and oil (I), pour over shrimp form, mix. Grind 1/3 of the scampi mixture, dice... Pointed Cabbage Roulade, with Mushroom FillingHave fun preparing this mushroom dish! Blanch the beautiful, large pointed cabbage leaves briefly in salted... Salmon in Foil According to KarlaClean the salmon. Insert the parsley stem into the gullet. Season salmon inside and out extensively with... Fish Fillet Alla PuttanescaDry the fish fillet with kitchen towel, put in the refrigerator until use. Cut the olive flesh in pieces from... Fish and Cabbage Stalk Lasagna(*) for a wide ovenproof dish of 2 1/2 liters, greased, should offer for 4 people White sauce: warm butter... Normandy Fish SoupFor the fish boullion, gut roach, bream and barbel, scale and rinse under cold water. Put them in a saucepan...