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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

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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 portions
  • 1 kilo sea bass fillet, or some white fish
  • 5 tablespoons olive oil, to taste
  • to taste White pepper
  • 4 lemons, the juice
  • 7 slices Gouda cheese, 35 grams
  • 7 leaves spinach, median
  • 1/2 kilos seedless green grape
  • 50 grams butter
  • 1/2 onions
  • 2 cloves garlic
  • enough milk
  • to taste cream
  • to taste white wine
  • 1 tablespoon English sauce
  • 1 teaspoon bouillon powder
  • to taste salt and pepper
  • 1 tablespoon 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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