Fish Rosette Stuffed with Gouda Cheese and Spinach in Grape Sauce

2700 minutes

Complex

7 servings

diego armando reza ayala

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.

Reviewed by the Editorial Team of Kiwilimón

Ingredients

Select all ingredients

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.