This recipe for fish rolled with manchego cheese and covered in poblano sauce is very nice for a meal or dinner when you want to impress. The presentation of the rolled fish looks very beautiful and the flavor of the bechamel-like sauce with
Sprinkle the fish fillets with salt, pepper, and nutmeg. Fill with a strip of manchego cheese and roll up. Secure with a toothpick.
Fry the fish rolls in oil and butter, just until they release their juices and cook a little (they will be baked in the oven later). Remove the toothpicks and reserve their juices.
Blend three poblano peppers with cilantro and one cup of milk. Add the half cup of flour to the pan where the fish were browned and let it cook, stirring, for a couple of minutes. Add the poblano mixture and stir continuously with a whisk. Add the rest of the milk and season with salt, pepper, and nutmeg. Add the fish juices and finally, the cream. Adjust the seasoning.
Chop the other poblano pepper into strips and fry in a little oil.
In a baking dish, arrange the fish rolls and cover with the poblano sauce as well as the strips. Place in the oven for 10 minutes at 190 degrees before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?