Baked Fish Zucchini Rolls
Baked fish zucchini rolls are a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Zucchini
- 400 g fish fillet (marine fish)
- 50 g butter
- Salt
- Pepper
- 2 Tomatoes
- 2 Garlic cloves
- 1 tbsp dill sprigs (finely chopped)
- 2 Eggs
- 200 ml whipping cream
- 50 g grated cheese (Emmental)
Instructions
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1.
Slice the zucchini lengthwise into 2-3 mm thick slices, blanch in boiling salted water for 2 minutes, drain, rinse and let dry. Salt the fish fillets (cut thicker ones lengthwise in half). Grease two small fireproof dishes with butter. Place a fish fillet on each zucchini slice and roll up. Set the rolls into the dishes.
-
2.
Briefly blanch tomatoes, cool, peel, quarter, seed and dice them finely.
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3.
Whisk eggs with cream, season with salt and pepper, add crushed garlic cloves and dill. Finally fold in grated cheese and diced tomatoes, pour over the rolls. Bake in a preheated oven at 220 °C for about 20–25 minutes. Serve hot as an appetizer or with rice as a main dish.
