Fish Rosette Stuffed with Gouda Cheese and Spinach in Grape Sauce

diego armando reza ayala
The fish rosette stuffed with gouda cheese and spinach in grape sauce is undoubtedly one of my favorite dishes; you can accompany it with buttered asparagus, citrus or nut couscous, wild rice, or some exotic vegetables.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
7
Servings
  • 1 kilo sea bass fillet, or some white fish
  • 5 tablespoons olive oil, to taste
  • white pepper
  • 4 limes, the juice
  • 7 slices Gouda cheese, of 35 grams
  • 7 leaves spinach, medium
  • 1/2 kilos green seedless grapes
  • 50 grams butter
  • 1/2 onions
  • 2 cloves garlic
  • cow's milk
  • sour cream
  • white wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chicken broth
  • salt and pepper
  • 1 tablespoon sugar
Preparation
45h
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  • Preheat the oven to 180 ºC.
  • In a bowl, mix the oil, white pepper, and lemon juice, marinate the fish for 10 minutes, and set aside.
  • Spread the fillet and place a spinach leaf and gouda cheese, then form the rosette.
  • Bake the rosette for 5 to 8 minutes.
  • For the sauce: disinfect and peel the grapes. Make a puree with the grapes and a little water.
  • In a skillet, put the butter, onion, and garlic.
  • Add the puree, sugar, white pepper, and simmer for 8 minutes, then add the white wine until reduced.
  • Add the milk and cream, and season with the consommé and Worcestershire sauce.
  • Let it boil for another 5 minutes. Blend and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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