Fish rolls with asparagus

Name: Fish rolls with asparagus - Zaharia I.
Ingredients: 8 fish fillets (pike; cod; hake; herring; etc.) 8 asparagus spears salt pepper olive oil butter new potatoes green salad lemon

Fish - Fish rolls with asparagus by Zaharia I. - Recipia

Fish rolls with asparagus are simple to prepare, requiring just a few ingredients and minimal effort. The fillets are seasoned, wrapped around asparagus, and quickly baked at 200 degrees Celsius. You can serve them with boiled new potatoes, a green salad, and, if desired, a cold sauce made with yogurt, Dijon mustard, and garlic. If you are using frozen fish, it's important to let it thaw overnight in the refrigerator. For thinner rolls, the fillets can be cut in half before assembling. Quick Info Total time: not specified; for frozen fish, add the overnight thawing time in the refrigerator Preparation time: variable, depending on cleaning the potatoes, asparagus, and preparing the rolls Baking time: 15 minutes Oven temperature: 200 degrees Celsius Servings: variable, depending on the size of the fillets and the amount served; the recipe uses 8 fish fillets Difficulty: easy Recipe type: main dish with fish, side of new potatoes and salad Ingredients For the fish rolls 8 fish fillets, such as perch, cod, hake, or herring 8 asparagus spears Salt Pepper Lemon juice Olive oil or butter, for drizzling the rolls 2 toothpicks for each roll For the side New potatoes Green salad Lemon Chopped fresh dill, optional, for the potatoes For the Dijon mustard sauce, optional 150 g natural yogurt 2 teaspoons Dijon mustard 3-5 cloves of garlic, crushed Preparation method 1. If using frozen fillets, transfer them from the freezer to the refrigerator and let them thaw overnight. The fillets must be thawed before preparation. 2. Season the fish with salt and pepper, then drizzle with lemon juice. There’s no need for complicated marination; the fillets can be used after being seasoned. 3. Wash the new potatoes thoroughly and peel them. Place them in boiling water with a pinch of salt. The quantity and boiling time are not specified in the basic recipe, so leave them until tender but not falling apart. 4. Wash the asparagus under cold running water. Peel it with a sharp knife and remove about 1 cm from the woody end. This part is tougher and not suitable for rolls. 5. Prepare the fillets for rolling. If you want thinner rolls, cut each fillet in half. Do the same with the asparagus spears to ensure the pieces are suitable for the size of the fish. 6. Place the asparagus on the fish fillet and carefully roll it up. Some rolls may only contain the tip of the asparagus, especially if the fillets are cut in half. If you have more asparagus, you can use two pieces in each roll. 7. Secure each roll with two toothpicks. This prevents the rolls from unraveling during baking. Make sure they are tightly secured, especially at the end where the fish overlaps. 8. Place the rolls in a baking dish lined with parchment paper. Drizzle with a little olive oil or melted butter. 9. Bake the rolls in the preheated oven at 200 degrees Celsius for 15 minutes. Smaller pieces of fillet cook quickly, so be sure to follow the indicated time and check the fish towards the end. 10. Meanwhile, prepare the sauce if you wish to serve it. Mix the natural yogurt with the Dijon mustard and crushed garlic. The sauce can be served alongside the fish rolls or directly over the boiled potatoes. 11. Serve the rolls warm, alongside new potatoes and a green salad drizzled with lemon juice. The potatoes can be sprinkled with chopped fresh dill. Why I make this recipe often It’s a flexible recipe that doesn’t require many ingredients. The fish can be chosen based on what I find, and the rolls can be made thinner or thicker, depending on how I cut the fillets and how much asparagus I use. I also like that the side dish can be prepared simultaneously. The new potatoes are boiled, the rolls go in the oven, and the salad and sauce can be made quickly. The yogurt sauce is optional but adds a pronounced garlic and mustard flavor and can also be used for the potatoes. Tips If the fillets are frozen, thaw them slowly in the refrigerator, not directly on the kitchen counter. Before rolling, any excess liquid can be easily removed to prevent the fish from slipping too much. Cutting the fillets in half is not mandatory. It’s a simple solution if you want narrower, easier-to-serve rolls. For very thin fillets, they can also be rolled whole. Remove the woody part of the asparagus before use. In the recipe, about 1 cm is cut from the base, and then the spears can be divided according to the size of the rolls. The toothpicks should be removed before serving, or at least the person eating should be warned. Each roll is secured with two toothpicks to keep it closed during baking. Substitutions You can use various types of fish for this recipe: perch, cod, hake, or herring. The taste and texture will differ, especially in the case of herring, which is a fattier fish. For drizzling the rolls, you can choose olive oil or butter. The oil is used as is, while the butter can be added in whatever amount is available, without the recipe specifying an exact measurement. If you don’t want the sauce, the rolls can be served simply with the side of new potatoes and a green salad with lemon. Variations For heartier rolls, place two pieces of asparagus in each. If you prefer a lighter version, use a single piece or just the tip of the asparagus. The new potatoes can be served plain, with a little chopped fresh dill. The yogurt sauce with mustard and garlic can be served separately or added directly over the potatoes. You can prepare the rolls with the fillets cut in half or with whole fillets. The choice depends on the desired thickness and the size of the fillets you have. Serving ideas Place one or more rolls on a plate, depending on their size, then add the new potatoes and the green salad. Lemon can be used both for seasoning the fish and over the salad. The sauce is best served in a small bowl next to the fish and potatoes. If you prefer, you can drizzle it over the new potatoes, where it pairs well with the chopped dill. Frequently asked questions Can I use frozen fish? Yes. Let the fillets thaw overnight in the refrigerator, then season and use them like fresh ones. The fillets must be thawed before rolling. Is it mandatory to cut the fillets in half? No. Cutting in half is only recommended if you want thinner rolls. The fillets can also be rolled whole, depending on their size. How much asparagus should I put in a roll? The recipe uses 8 asparagus spears for 8 fillets, but the pieces can be divided as you like. Some rolls may only have the tip of the asparagus. If you have more, you can use two pieces in one roll. Can I skip the sauce? Yes. The yogurt, Dijon mustard, and garlic sauce is optional. The rolls can be served simply with new potatoes and a green salad drizzled with lemon. Why are two toothpicks used for each roll? The two toothpicks help keep the roll closed during baking. They are safer than using just one, especially if the fillet is thin or if the roll contains more asparagus. Nutritional values The values are estimates and can vary significantly, as the recipe does not specify the amount of potatoes, salad, oil, or butter, and the type of fish changes the caloric intake. For a serving consisting of one fish roll with a small side and sauce, the estimate can be around 300-500 kcal, depending on the fish, the amount of potatoes, and the fat used for baking. Protein: approximately 25-40 g Carbohydrates: approximately 25-45 g, mainly from the new potatoes Fats: approximately 8-22 g, depending on the type of fish, oil or butter, and sauce Fiber: approximately 3-6 g, mainly from asparagus, salad, and potatoes Herring will generally have more fat than cod, hake, or perch. Additionally, adding butter, oil, and sauce will increase the energy value. Storage and reheating The rolls are best served immediately after baking when the fish is tender and the asparagus retains its texture. If there are leftovers, store them in the refrigerator in a sealed container, with the side dish or separately. Reheat them carefully, just enough to reach the desired temperature again. The fish can dry out if heated too much. The yogurt sauce should be stored separately and added after reheating. It’s best to prepare and consume the green salad fresh, as it loses its texture after storage.

Fish rolls with asparagus

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