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🍽️ Zucchini rolls filled with fish salad

285 kcal · 30 min · 4 servings

Ingredients

• 2 large zucchini
• 250 g cod fillet
• 50 g shrimp (precooked)
• 4 tbsp dill (finely chopped)
• 3 tbsp crème fraîche
• 1 lemon (freshly squeezed)
• salt
• pepper (freshly ground)
• olive oil (cold pressed)
• trout roe (for garnish)
• dill tips (for garnish)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Slice the zucchini lengthwise into thin slices.
3. 3. Bring water to a boil and add some salt.
4. 4. Cook the zucchini slices in the boiling water for 2 to 3 minutes (this is called blanching).
5. 5. Remove the slices from the water.
6. 6. Place them on kitchen paper to drain the water.
7. 7. Let the zucchini slices cool down completely.
8. 8. Season the cod fillet with salt, pepper, and lemon juice.
9. 9. Heat 1 tablespoon of olive oil in a pan.
10. 10. Place the cod in the hot pan.
11. 11. Cover the pan with a lid.
12. 12. Poach the fish on low heat for 4 to 5 minutes until cooked.
13. 13. Remove the cooked cod from the pan.
14. 14. Place the fish on a plate.
15. 15. Shred the cod into small pieces using two forks.
16. 16. Let the shredded fish cool down.
17. 17. Chop the shrimp as finely as possible.
18. 18. Use a mezzaluna knife for this if possible.
19. 19. Add 2 tablespoons of olive oil to the cooled cod.
20. 20. Add some lemon juice.
21. 21. Mix the fish with fresh dill.
22. 22. Season the mixture again with salt and pepper.
23. 23. Stir in the finely chopped shrimp.
24. 24. Fold in the creme fraiche into the fish mixture.
25. 25. Place the filling in the refrigerator for 30 minutes.
26. 26. Take one cooled zucchini slice.
27. 27. Fill the slice with the cold fish mixture.
28. 28. Roll the zucchini slice tightly into a cylinder.
29. 29. Secure the roll with a wooden skewer.

Nutrition per serving

• kcal: 285
• Protein: 29 g · Fett/Fat: 16 g · Carbs: 7 g