RECIPE STEAMED FISH ROLLS
Recipe for a steamed fish dish with a tomato shallot cream sauce.
Seafood dishes from France for 4 persons, suitable for for christmas and other holidays.
Ingredients
- 8 sole fillets
- salt, pepper to taste
- 24 large basil leaves
- 4 sundried tomatos, chopped
- 1/2 pnd fresh salmon fillet, sliced in 8 strips
- 4 tbsp pesto
- Tomato Shallot Sauce
- 2 tbsp butter
- 2 shallots, minced
- 1 cup fish stock
- 1 cup cream
- 3 sundried tomatos, chopped
- salt and pepper to taste
- 3 tbsp fresh herbs, chopped (dill, chives, parsley)
- And a steamer
Preparation
Flatten fillets between plastic wrap. Sprinkle with salt and pepper and arange basil leaves over them. Then add chopped tomatos.
Spread salmon with pesto and layer on sole fillets. Roll up in plastic wrap and put in steamer, steam for about 8 minutes until done. Remove wrap and slice, serve with sauce drizzled along fish.
Tomato Shallot Cream Sauce
Heat butter in sauce pan and add shallots, on low heat saute for about 5 minutes. Add stock and reduce to half. Add cream, tomatos and reduce again slightly. Bring to taste with salt and pepper and add herbs.
Spread salmon with pesto and layer on sole fillets. Roll up in plastic wrap and put in steamer, steam for about 8 minutes until done. Remove wrap and slice, serve with sauce drizzled along fish.
Tomato Shallot Cream Sauce
Heat butter in sauce pan and add shallots, on low heat saute for about 5 minutes. Add stock and reduce to half. Add cream, tomatos and reduce again slightly. Bring to taste with salt and pepper and add herbs.