Flounder Rolls
4 servings
60 minutes
The recipe is taken from the book "Holiday Salads and Appetizers.
1
Carefully cut the flounder along the spine to create two fillets.
2
Carefully remove the bones, leave the skin.
3
Season the resulting fillet with salt and pepper to taste, placing each piece skin side up.
- Flounder: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
4
Sprinkle with lemon zest, parsley, and drizzle with lemon juice.
- Lemon: 1 piece
- Chopped parsley: 1 teaspoon
5
Roll it up starting from the head.
- Flounder: 2 pieces
6
Wrap each roll with a thin slice of ham and drizzle with melted butter, using no more than 1.5 teaspoons of butter.
- Ham: 4 pieces
- Butter: 1.5 tablespoon
7
Place the rolls on a plate and add milk.
- Milk: 1 tablespoon
8
Cook in a water bath for 20 minutes.
9
Melt the remaining butter in a small pan.
- Butter: 1.5 tablespoon
10
Clean and chop the onion, and sauté it, stirring, until it becomes translucent.
- Onion: 1 head
11
Add tomatoes, a bit of hot sauce, and herbs to taste, and mix gently.
- Canned tomatoes: 1 jar
- Spicy tomato sauce: to taste
- Mixture of herbs: to taste
12
Simmer on high heat for 5 minutes.
13
Carefully remove the rolls from the dish and fry them for 2-3 minutes until the ham turns brown.
- Ham: 4 pieces
14
Place the tomato mixture on a serving dish, spread it evenly, and top with fish rolls.
- Canned tomatoes: 1 jar
- Flounder: 2 pieces