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Recipe of Fish Rosette Stuffed with Gouda Cheese and Spinach in Grape Sauce
Recipe

Fish Rosette Stuffed with Gouda Cheese and Spinach in Grape Sauce

45 h
Complex
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The fish rossete stuffed with gouda cheese and spinach in a grape sauce is one of my favorite dishes without a doubt, you can accompany them with asparagus in butter, citrus couscous or dried fruits, wild rice or exotic vegetables.

Ingredients

7 servings
  • 1 kilo of sea bass fillet or some white fish
  • 5 spoonfuls of olive oil to taste
  • to taste of White pepper
  • 4 green lemons the juice
  • 7 slices of Gouda cheese 35 grams
  • 7 leaves of spinach median
  • 1/2 kilo of seedless green grape
  • 50 grams of Butter
  • 1/2 onion
  • 2 cloves of garlic
  • enough of milk
  • to taste of cream
  • to taste of White wine
  • 1 tablespoon of English sauce
  • 1 teaspoonful of bouillon powder
  • to taste of salt and pepper
  • 1 tablespoon of sugar

Preparation

Preheat the oven to 180ºC.
In a bowl mix the oil, white pepper and the juice of the lemons, marinate the fish for 10 minutes and reserve.
Spread the fillet and put a spinach leaf and the gouda cheese, then form the rossete.
Bake the rossete 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 pan put butter, onion and garlic.
Add the puree, sugar, white pepper, stew for 8 minutes, then add the white wine to reduce.
Add the milk and cream, and season with the consome and the English sauce.
Let boil about 5 minutes more. Blend and serve.

PRESENTATION

On a bed of couscous the rossete is placed, it is bathed completely with the sauce and on the one hand the asparagus. You can sprinkle some peeled and halved grapes.

TIPS

To make the rossete in an aluminum flanera is perfect.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
285
kcal
14%
Carbohydrates
15.1
g
5.0%
Proteins
34.3
g
69%
Lipids
9.6
g
15%
Fiber
0.6
g
1.3%
Sugar
13.2
g
15%
Cholesterol
91.1
mg
30%
Esha
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