Fish involtini on a bed of tomato rice
Ingredients
for 4 person
| 10 | lemon sole fillets (approx. 500 g), cut in half lengthways |
| ½ tbsp | white balsamic vinegar |
| ½ tsp | salt |
| 10 sprig | rosemary, cut in half |
| 10 slice | cured ham (approx. 100 g), cut in half, folded |
| olive oil, for frying |
| 2 | garlic cloves, thinly sliced |
| 1 tsp | olive oil |
| 1 | onion, finely chopped |
| 200 g | long grain rice |
| 30 g | dried tomatoes, cut into thin slices |
| 5 dl | water |
| ½ tsp | salt |
How it's done
Fish
Drizzle the balsamic over the fish, season with salt. Place half a sprig of rosemary diagonally across each strip of fish. Fold over the lower end of the fish. Wrap each in 1 strip of cured ham. Heat the oil in a non-stick frying pan. Reduce the heat. Fry the fish involtini in batches over a medium heat for approx. 5 mins., keep warm.
Rice
Heat the oil. Fry the garlic until crispy, remove, drain on kitchen paper, set aside. Add a little oil if necessary, heat through. Sauté the onion, add the rice and tomato strips and sauté until the rice is translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover the rice and simmer for approx. 15 mins. over a medium heat until all the liquid has been absorbed. Crush half of the reserved garlic, stir in.
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