Friday, April 19, 2013

FFWD Cod and Spinach Roulades

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! 

Chopped spinach
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.

30 comments:

  1. This is a wonderful recipe. I love making roulades, they always make a dish look that much more spectacular and filled with the right fillings are so satisfying. I especially like how you've rolled them in plastic wrap and steam them. I'll have to check out that recipe in her book. I have it and barely open it since I see so many of her recipes online from other bloggers. This one I'll have to open my book for. Very nice!

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  2. I agree with your husband too. I had an extra filet which we just sauteed because I accidentally bought too much, and that piece was much better than the roulades. It was a very cool experience, but not one I need to do again.

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  3. I was delighted with how much I loved this dish. Totally unexpected!! Sorry you didn't like it more, but at least you didn't hate it.

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  4. These do look good - glad you tried them even if you still prefer regular grilled fish!

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  5. I agree with your husband too! This just didn't do anything for me. Interesting, but not a lot of flavor. At least it looks interesting!

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  6. You KNOW that my Bill would never touch these, either! I loved them, but not enough to make them and have to make another dinner for the hubby :) Have a great weekend!

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  7. Gorgeous photos. I think the chopped tomatoes make for a much prettier presentation!

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  8. Your roulades turned out so pretty! Great post!

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  9. You get an A plus on presentation... this was a tough one. Glad you enjoyed it.

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  10. Kathy - these look lovely. So pretty with the bright tomatoes :-)

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  11. I am totally on board with you here Kathy - good but not good enough to make again.

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  12. Your fish roulades look wonderful, Kathy! It was definitely easier than the recipe sounded, but still a lot of dirty dishes. I enjoyed it, but probably won't make it again. Hope you have a good weekend.

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  13. Your fish roulades are so perfectly made!

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  14. Kathy, what a picture perfect presentation of your fish roulades - a truly restaurant worthy meal! And bright and fresh colors too! Lovely!
    Have a good weekend!

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  15. I sorta did what you did Kathy but the result was just not the same. Your rolls are perfect and it's such a lovely presentation. I did think the entire mixture was delicious but, like you, I am not sure I want to swim there again.

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  16. I'm not sure about chopping fish and blending it with cream... but you know - your photos make it look just delicious. (Unless your eating fish to be healthy... then the roulade would be difficult.) Kudos for doing it! My husband would eat it! As would I!

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  17. Kathy, your Cod Roulades turned out amazing! ...as for me, I would love this with the spinach filling and the lovely presentation of the beautiful red bell peppers. It's very elegant, perfect for company! You did an outstanding job on making these. Looks like a bit fussy to make, but well worth it:)

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  18. Your pictures are lovely! They make this dish actually look appetizing. ;) I am with your hubs on this one.

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  19. You've managed to make this look delicious !

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  20. Beautiful job:) I am not a fish fan but your dish makes me want to give it a try.

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  21. Dear Kathy, This dish does look very nice and elegant. I give you credit. I don't know if I would have attempted this. It sounds like a deep breath and patience for this dish, but the results look very nice.
    Thank you for visiting my friend. Blessings and a hug. Catherine xo

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  22. Even though they were not spectacular, I think the look of this dish is really spectacular !

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  23. Love your process photos for this, Kathy - your rolled packages look perfectly shaped, no wonder they look so beautiful on the plate.

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  24. This looks beautiful, even if you would have preferred your fish intact! Great illustration of the rolling technique--looks less intimidating with the photos.

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  25. I have to agree with you and your husband Kathy! Fish for me is either grilled or baked not mashed! Living in a country surrounded by sea and having fish every week I love to eat it and understand exactly what I am eating. The roulades technique is very good and I would love to have it with the spinach but perhaps without the fish!

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  26. You did a wonderful job with this! Whenever I try to roll meats...well, it doesn't turn out nearly as pretty! Thank you for sharing with us!

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  27. The roulades look lovely, but I know what you mean - when you cook, it's nice to be cooking so everyone can eat it!

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  28. Your roulades look so perfect and delicious! I think I would like this dish-just need to find the time to give it a try. I'm not sure my husband would be that crazy about it though!

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