INGREDIENTS
- – Filet of some fish (haddock grouper, sole) 4 models.
- – Onion 1 unit.
- – Coloured bell pepper 1 unit.
- – Grated cheese 3 tbsp.
- – Sesame c/n.
- – Olive oil c/n.
- – Parsley and garlic.
- – Shallot 1 unit.
- – Half a glass of white wine.
- Espinaca soufflé:
- – Spinach 2 bundles.
- – Onion 1 unit.
- – Leek 1 unit.
- – 2 cloves of garlic.
- – Butter 50 g.
- – Flour 50 g.
- – Milk 3 cups.
- – Grated cheese.
- – Eggs 4 models.
Look what this recipe is! Fish rolls full of onion, bell pepper and cheese deglazed with white wine. Plus a spectacular spinach soufflé. I adopted the steps under
PROCEDURE:
1. In a frying pan, place the onion and bell pepper with a little bit olive oil till they’re comfortable. Let it cool and add a little bit grated cheese.
2. Season the fish fillets with salt, floor black pepper, and the garlic and parsley combination.
3. Stuff the fillets with the onion, bell pepper and grated cheese combination. Use toothpicks to carry them.
4. In a frying pan with a little bit oil, sauté the shallot and place the fish rolls. Deglaze with white wine and prepare dinner for 20 minutes at medium temperature. It may also be put within the oven.
5. For the spinach soufflé, wash the leaves and dry them nicely.
6. Chop finely and put aside.
7. Sauté the finely chopped onion, leek and garlic in butter.
8. Add the flour and prepare dinner for five minutes, stirring always.
9. Add the nice and cozy milk whereas persevering with to stir with a picket spoon till a white sauce is fashioned.
10. Flip off the warmth and add the spinach. Let it relaxation for a couple of minutes, add the yolks, cheese and season with salt and pepper.
11. Lastly, add the egg whites crushed till stiff with enveloping actions.
12. Place the preparation in a beforehand buttered and floured baking pan.
13. Bake at medium temperature for 20 minutes. Don’t open the oven in order that the soufflé doesn’t go down. It ought to be considerably golden and nicely risen.
