Salad rolls with fish
To prepare this delicious fish dish, we start by selecting a fresh fish, preferably a white fish fillet such as cod or tilapia, which will prove ideal due to its fine texture and delicate flavor. First, we wash the fish under a stream of cold water, ensuring we remove any impurities. Then, we cut the fish lengthwise into 8 equal pieces, making each portion easy to handle and serve. After cutting the fish, we generously salt and pepper it, making sure to coat each piece evenly. This step is essential to enhance the fish's flavor. After the fish has rested for a few minutes with the spices, we dredge it in breadcrumbs, ensuring each piece is well coated. Now, we are ready to fry the fish. In a hot pan with oil, we fry the pieces of fish over medium heat until they turn golden and crispy. It is important not to overcrowd the pan to ensure even frying. Once they are ready, we remove them onto a paper towel to absorb the excess oil. Meanwhile, we take care of the rice. We boil a cup of rice in two parts of water with a little salt, stirring occasionally until the water is completely absorbed. When the rice is cooked, we fluff it with a fork, separating the grains for a more airy texture. The sauce is an essential part of this dish. In a bowl, we mix finely chopped garlic, parsley, and celery, rubbing them well with a little salt to release their natural flavors. We then add mustard, yogurt, paprika, and horseradish, mixing continuously. It is important to gradually add the oil, as if making mayonnaise, to emulsify the sauce and give it a creamy consistency. Finally, we taste the sauce and adjust with salt and pepper to preference. The sauce can be prepared up to 2 days in advance, keeping it covered in the refrigerator. To assemble the dish, we take fresh, washed, and dried lettuce leaves, and fill them with a tablespoon of rice, a piece of fried fish, and a tablespoon of delicious sauce. These rolls are not only visually appealing but also full of flavor, perfect for a festive meal or a special dinner. This recipe will not only delight the taste buds but also bring a splash of color to the plate.
Ingredients
- 8 servings 8 leaves of green lettuce 4 fillets of white fish (cod
- hake) 1 clove of crushed garlic 2 tablespoons of hot mustard 2 tablespoons of sour cream 3 tablespoons of oil 1 teaspoon of sweet paprika 1 tablespoon of prepared horseradish with vinegar 1 teaspoon o
- without leaves
- finely chopped 3 tablespoons of finely chopped parsley salt and pepper
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