French Fish Rolls
A classic French dish—savory, well-balanced, and fragrant yet light.
Ingredients
Fish fillets (cut into 20 pieces, flatten into rectangular thin slices with a meat mallet)
1250 g
Onions (julienned)
250 g
Celery (julienned)
150 g
Eggs (made into a thin omelet and julienned)
100 g
Salt (seasoning)
15 g
Butter (for sautéing the onions and celery)
100 g
White pepper (seasoning)
a pinch
Brandy (for cooking)
25 g
Instructions
1
Prepare the fish
Cut the fish fillets into 20 pieces and pound them into rectangular thin slices with a meat mallet.
2
Sauté the filling
Julienne the onions and celery, then sauté them in butter until golden. Season with salt and pepper, flambé with the brandy, and stir in the julienned omelet.
3
Roll and steam
Let the filling cool, then wrap it in the fish slices to form neat rolls. Arrange the rolls in a steamer dish and steam until fully cooked through.
