Ingredients:
800 g/one and three quarter lb fish fillets
100 g/4 oz mushrooms (fried and chopped)
100 g/4 oz preserved red peppers
100 g/4 oz cooked green peas
2 pkts gelatine powder
100 ml/ 2 and half fl oz oil
juice of half lemon
1 tablespoon salt
mayonnaise
Procedures:
1. Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one over the other. Coat with oil and lay one fillet on each piece. Salt the fillets and sprinkle a teaspoon of gelatine and a little lemon juice over each one.
2. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with the remaining fillets. Wrap the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to cool. Chill for 2 to 3 hours so that the gelatine can set well. Remove the foil and slice the fish. Arrange on a serving dish and decorate with mayonnaise.
Recommended wines:
Olaszrizling, Egri leányka
800 g/one and three quarter lb fish fillets
100 g/4 oz mushrooms (fried and chopped)
100 g/4 oz preserved red peppers
100 g/4 oz cooked green peas
2 pkts gelatine powder
100 ml/ 2 and half fl oz oil
juice of half lemon
1 tablespoon salt
mayonnaise
Procedures:
1. Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one over the other. Coat with oil and lay one fillet on each piece. Salt the fillets and sprinkle a teaspoon of gelatine and a little lemon juice over each one.
2. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with the remaining fillets. Wrap the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to cool. Chill for 2 to 3 hours so that the gelatine can set well. Remove the foil and slice the fish. Arrange on a serving dish and decorate with mayonnaise.
Recommended wines:
Olaszrizling, Egri leányka
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