Pike Perch Rolls with Herb Stuffing

Try this delicious pasta dish:

Roast broth: bring water to boil with all other ingredients, reduce temperature, gently simmer at low temperature for about Fifteen minutes, pour through a sieve into a wide roasting pan.

Fish: Preheat stove to 60 °C, plate and plate.

Cut fillets perhaps in half lengthwise (each according to thickness), spread skin side up, season. Mix kitchen herbs and lemon zest, spread evenly on fillets, roll up, secure with toothpicks.

Let the broth boil again, reduce the temperature, pour in the fish rolls, cover with a lid and simmer for about four minutes, remove and keep warm.

Strain broth (yields about 3dl for quantities for 4 people), set aside in same roasting pan.

Sauce: boil gravy and wine to about 3 dl (for 4 people). Add the cream and let it boil. Mix butter and flour well with a fork, add to liquid form while stirring with a whisk, season, simmer gently in about three min until sauce is creamy.

Divide the sauce evenly among the plates, arrange the fish rolls on top, garnish.

Serve with fine pasta.

Tips Instead of fresh, use frozen pike-perch fillets, defrosted.

Thinly slice fillets from the butcher.

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