Fish rolls on a bed of balsamic lentils

Fish rolls on a bed of balsamic lentils

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 432 kcal
, Fat: 12 g
, Carbohydrate: 39 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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5dl water
200g brown lentils
1 shallot
1tbsp olive oil
1dl red wine
1 ½dl fish stock

Fish rolls

400g plaice fillets (MSC)
½tsp salt
a little pepper
100g smoked salmon in slices (organic)
25g cream cheese with herbs
some toothpick

To fry

a little mild olive oil

To serve

2tbsp tarragon leaves
4tbsp crema di Balsamico (balsamic cream)
½tsp salt
a little pepper
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How it's done


Bring the water to the boil, add the lentils and reduce the heat. Cover and cook the lentils for approx. 30 mins. until soft, drain.

Chop the shallot. Heat the oil in the same pan. Sauté the shallot. Add the wine and stock, reduce the liquid to approx. half the amount.

Fish rolls

Lay out the fish fillets with the shiny side (skin side) down. Season the top side.

Turn the fillets, spread with a very thin layer of cream cheese. Cut the salmon in half lengthwise and place on top of the cream cheese.

Roll up the fillets, cut in half with a sharp knife and secure with toothpicks.

To fry

Heat the oil in a non-stick frying pan and fry the fish rolls over a medium heat for approx. 2 1/2 mins. on each side.

To serve

Remove the tarragon leaves. Shortly before serving, return the lentils to the pan, stir in the Crema di Balsamico and the tarragon, gently heat through, season. Serve the fish rolls on the balsamic lentils.


Sharpening a knife

Sharpening a knife

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