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🍽️ Steamed Fish Rolls with Leek and Mustard Cream Sauce

309 kcal · 30 min · 4 servings

Ingredients

• 2 leek stalks
• salt
• 700 g rockfish fillet (4 rockfish fillets)
• 8 tbsp grainy mustard
• 2 tbsp butter
• 1.5 tbsp flour
• 200 ml milk (3.5% fat)
• 200 ml vegetable broth
• 2 tbsp whipping cream

Instructions

1. 1. Cut off the root ends and the dark green tips from the leeks.
2. 2. Slice the leek stalks lengthwise and wash them thoroughly.
3. 3. Peel off two outer leaf layers from each leek.
4. 4. Place the leek leaves in boiling salted water and blanch them for 2 to 3 minutes.
5. 5. Wash the fish fillets and pat them dry with a kitchen towel.
6. 6. Spread each fillet thinly with one tablespoon of mustard.
7. 7. Halve the leek stalks and place one half onto the fish fillet.
8. 8. Roll the fish and leek tightly into a roulade.
9. 9. Wrap each fish roulade with the blanched leek strips.
10. 10. Place the roulades in a steamer basket over boiling water.
11. 11. Steam the fish roulades for 15 minutes.
12. 12. Melt butter in a saucepan.
13. 13. Dust the melted butter with flour and stir well.
14. 14. Deglaze the mixture with milk and vegetable broth, stirring until smooth.
15. 15. Stir mustard into the sauce.
16. 16. Finish the sauce by stirring in cream.
17. 17. Serve the fish roulades with the warm sauce.

Nutrition per serving

• kcal: 309
• Protein: 34 g · Fett/Fat: 15 g · Carbs: 9 g