Fish Rosette Stuffed with Gouda Cheese and Spinach in Grape Sauce

Name: Fish Rosette Stuffed with Gouda Cheese and Spinach in Grape Sauce
Prep time: 2700 min
Yield: 7
Cuisine: Francesa
Ingredients: 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

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

Published: 19-02-2013

Preparation

45h

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.

Energy

146.3

kcal

7.32%

Carbohydrate, by difference

6.2

2.07%

Protein

10.1

20.2%

Total lipid (fat)

8.9

13.69%

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100

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Presentation

On a bed of couscous, place the rosette, cover completely with the sauce, and place asparagus on the side. You can sprinkle some peeled and halved grapes on top.