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Paulina

Paulina García
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Recipe

Fish Rolls with Bechamel from Chile Poblano

30 min
20 min
Not so easy
5
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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 servings
  • 20 red snapper fillets
  • 4 poblano peppers roasted and deveined
  • 1/4 of Cup of olive oil
  • 1 bar of Butter
  • 1/2 Cup of flour
  • 1/4 of kilo of Manchego cheese
  • coriander
  • 1/4 of liter of cream
  • 1/2 liter of milk
  • nutmeg

    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.

    TIPS

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

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    544
    kcal
    27%
    Carbohydrates
    16.4
    g
    5.5%
    Proteins
    86.7
    g
    173%
    Lipids
    12.5
    g
    19%
    Fiber
    3.9
    g
    7.8%
    Sugar
    1.2
    g
    1.4%
    Cholesterol
    159
    mg
    53%
    Esha
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