Perch Rolls
A community recipe by Martin The CookNot tested or verified by Nigella.com
Print me
Wash the fillet's and then dry them, sprinkle with the lemon juice, put away for 10 m. Cleared mushrooms and onion dice. Wash parsley dry it and chop it. put the diced onion in to pan and make it brown then add diced mushrooms and cook it for 15 m, then add cream and parsley cook it for another 5 m the flour mix with a little bit of water and add to the pan mix it well. Fillets cut lengthways sprinkle with salt and pepper fill up with the stuffing roll them and put on a hot oil or grill:)
Wash the fillet's and then dry them, sprinkle with the lemon juice, put away for 10 m. Cleared mushrooms and onion dice. Wash parsley dry it and chop it. put the diced onion in to pan and make it brown then add diced mushrooms and cook it for 15 m, then add cream and parsley cook it for another 5 m the flour mix with a little bit of water and add to the pan mix it well. Fillets cut lengthways sprinkle with salt and pepper fill up with the stuffing roll them and put on a hot oil or grill:)
Introduction
fish roll
fish roll
Ingredients
Serves: 4
Metric
Cups
- 4 perch fillets
- 200 grams champignons
- 2 lemons
- 1 small onion
- 1½ bunches fresh parsley
- 2 tablespoons soy oil
- 80 grams sweetcorn
- 1 tablespoon flour
- 1 pinch of salt
- 1 pinch of pepper
- 4 perch fillets
- 7 ounces champignons
- 2 lemons
- 1 small onion
- 1½ bunches fresh parsley
- 2 tablespoons soy oil
- 2⅚ ounces sweetcorn
- 1 tablespoon flour
- 1 pinch of salt
- 1 pinch of pepper
Method
Perch Rolls is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.