Paulina García

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Recipe

Fish Rolls with Bechamel from Chile Poblano

Name: Fish Rolls with Bechamel from Chile Poblano
Prep time: 50 min
Cook time: 50 min
Yield: 10
Cuisine: Mexicana
Ingredients: 20 red snapper fillets; 4 poblano peppers, 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

30 mins

20 mins

Half

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Paulina García

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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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Ingredients

10 portions

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Preparation

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.