Fish roll in Pernod sauce

Ingredients for Fish roll in Pernod sauce

Instructions for Fish roll in Pernod sauce

To prepare the Fish roll in Pernod sauce recipe, please follow these instructions:

Part courgetten, and remove the flesh with a spoon. Slice the courgette-shell and the carrots of the uniform thin rods. Boil in salted water until the vegetables are tender but still have bite. Cool in cold water, and place it aside.

For mousse blended with cream, eggs, fish paste and spices. Style it cold in a 1/2 time. Put each sole fillet on a piece of buttered aluminum foil, and advantage mousse on this. Roll the fillet about mousen and close the alufolien tight on moped in shape.

Put the rollers in boiling water, and cook for 30 minutes. Pour all ingredients for saurcen in a saucepan, and boil into the enjoys a suitable consistency. Season to taste. Warm vegetables through water that is heated to just below the boiling point.

Gently Pack the fish the rollers out, and cut them into 3 slices each. Pour the water from the vegetables. Serve fish rollers with sauce and vegetables, and sprinkle with parsley.

Tips:
The supply of sole can be limited, or the fish may be too small for the purpose, but do not despair. Buy instead lemon sole, they also taste excellent.

If it is made as a main course, so make something extra, guests will definitely have an extra lap.

Customers with a penchant for the French will probably also appreciate a Pernod with ice water as aperitif.