|Cod and Spinach Roulades|
Skipping this weeks FF recipe was not an option, although I thought about it. I enjoy fish, I really do! However, mashing it up and making a roulade out of it….eeehh! I also knew my husband would never eat this. He doesn’t do cooked spinach! So, I bought enough cod to make my roulades, and baked the remaining fish for him.
This was actually, much easier than I thought it would be. I opted not to make the Tomato-Lemon Sauce. I wasn’t going to buy a jar of preserved lemons, for a dish that only I would be eating.
The filling was to the point. Sauté a finely chopped small onion and clove of garlic, then add about 6 ounces of spinach to the pan, with a tablespoon of water to wilt the spinach. I added lemon zest and a few squirts of lemon juice. Remove the spinach mixture from the pan, chop and reserve.
|This was much better than expected|
Now onto the fish. This was the part that I found much easier than expected. Cut the cod into pieces, then place in the bowl of a food processor, along with egg whites, heavy cream, and salt and pepper. Process a few minutes till well mixed.
For each roulade, spread a quarter of the mixture onto a piece of plastic wrap, making a 3x5 rectangle with the fish mixture. Place spinach mixture down the middle and, using the plastic wrap, start to roll the mixture. Wrap in the plastic and refrigerate. When ready to serve, place in a steamer for about 10 minutes. Now they’re ready.
Cut off the ends of plastic wrap and unwrap. Slice each roll into fourths and serve. You can serve these with the Tomato-Lemon sauce, basil pesto or just an olive oil drizzle.
These roulades actually surprised me. They were quite good. However, not good enough for me to make again. When it comes to fish, I have to agree with my husband ( but we won’t tell him ), baked or grilled is better! Happy Friday, everyone!
|Spinach placed down the middle of cod mousse|
|Starting to roll the fish…easier than it looks|
|Wrapping in the plastic wrap|
|The rolls of cod mousse…with spinach filling…you can refrigerate up to 4 hours|
|Place in a steamer basket and steam for 10 minutes|
|This was pretty good…just not spectacular!!|
The recipe for Cod and Spinach Roulades can be found in Dorie Greenspans cookbook “Around My French Table” and here. To see what the other Doristas are doing, check it out here.