fish packages on roasted potatoes and a wine sauce with shallots
Added by maddimouse | Thu 30 Jul 2009 @ 19:03
Yes, this takes a bit longer to prepare, as you might have imagined from the ingredients. I have used catfish in this one, but it´s nice with redfish or loup de mer (victoria bass?). This recipy does require a bit of multitasking, preparing several stuff at once, but I hope the way I wrote the method down gives you some help.
It is a lovely light dish, even though it doesn´t seem like it from the single cream that is used.
300 g shark catfish or other white fish (2 fillets)
for the filling:
200 g salmon
50 g single cream
2 tsp horseraddish
8 slices parma ham
olive oil to fry the packages
1 kilo small potatoes with skin
salt to cook the potatoes in
100 g shallots, chopped in thin slices
2 tblsp olive oil
2 tsp butter
400 ml white wine
200 ml single cream
Clean the potatoes and cook them in salted water until done, cut them in quarters and set them aside. Whilst they cook, prepare the fish packages.
Put all the ingredients for the filling in a food processor and mix until it´s a smooth mass.
Cut the fillets in halves (lengthwise) and cut them through the middle so you´ve got four thin filet slices out of each filet. You should end up with 8 filet pieces.
Coat the filets with the filling, there might be some filling left over, put that aside (best put it in the fridge).
Preheat the oven to 140°C.
Cut the parma ham slices lengthwise in the middle so you´ve got 16 slices about the width of the fish roulades. Place the roulades on one slice of ham and roll it up, then turn it 90° and wrap it up in the second slice. It should be closed all around.
Heat up a pan and add some olive oil. Place the fish packages in the pan, make sure the side where the ham ends is fried first so the package does get sealed. Fry them quickly on all sides and place them in an oven proof dish and put the dish in the oven.
Heat up the pot for the sauce and a pan for the potatoes.
The fish doesn´t take long in the oven, mine took 10 minutes. Start checking after 5 minutes, as soon as the fish is done whilst you cook the sauce and fry the potatoes, turn off the oven.
Pour some olive oil in the pan and add the potatoes. Roast them until they´re crispy, season with some salt and pepper.
Whilst they roast, sweat the shallots in the olive oil and butter for the sauce, add the white wine and single cream, let it boil for a few minutes. Turn down the heat, season with salt, pepper and dill.
In case you have some filling left over, form little fishballs (the size of hazelnuts) and put them in the sauce after you have turned down the heat.
To serve this dish place the potatoes in the middle of the platter, the fish packages on top of them and pour some sauce around the whole dish, also pour some on the fish packages if you like. The photo is a nice suggestion on how to serve it, I think.