Paulina García

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Recipe of Fish Rolls with Bechamel from Chile Poblano
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Fish Rolls with Bechamel from Chile Poblano

30 mins
20 mins
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This fish recipe rolled with Manchego cheese and covered in poblano chile sauce is very rich for a lunch or dinner in which you want to look great. The presentation of rolled fish is very beautiful and the taste of bechamel sauce with
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10 portions
  • 20 red snapper fillets
  • 4 poblano chiles, roasted and deveined
  • 1/4 cups olive oil
  • 1 bar butter
  • 1/2 cups flour
  • 1/4 kilos Manchego cheese
  • fresh coriander
  • 1/4 liters cream
  • 1/2 liters milk
  • nutmegs


Sprinkle the fish fillets with salt, pepper and nutmeg. Fill with a strip of Manchego cheese and roll up. Hold with a toothpick.
Fry the fish rolls in the oil and butter, only until they release their juice and cook a little (they will be baked in the oven later). Remove the chopsticks and reserve their juice.
Blend three poblano peppers with cilantro and a cup of milk. Add the half cup of flour to the pan where the fish are browned and let it cook, stirring, for a couple of minutes. Add the mixture of poblano peppers and move without stopping with a balloon whisk. Add the rest of the milk and season with salt, pepper and nutmeg. Add the fish juice and finally, the cream. Rectify the seasoning.
Chop the other chile poblano in rajas and fry in a little oil.
In a refractory, arrange the fish rolls, and bathe with the poblano chile sauce as well as the slices. Bake for 10 minutes at 190 degrees before serving.


It is delicious if you serve it with white rice with elotitos.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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