Fish roll with shrimps

Ingredients

• 600 g white sea fish fillet
• 100 g lightly salted salmon
• 200 g raw tiger prawns
• 1 tuber of fennel
• 400 g ready-made puff pastry
• 1 yolk
• 2 tbsp. l. vegetable oil
• 2 tbsp. l. dry white wine
• 1 bunch of green onions
• 5 sprigs of dill
• 3 sprigs of basil
• salt pepper

Cooking

Step 1

Wash and dry the fish fillet. Remove shells and heads from shrimp. Cut salmon into small pieces.

Step 2

Rinse greens and fennel, dry. Cut the fennel into thin rings. Disassemble the basil into leaves, chop together with onion and dill.

Step 3

Heat vegetable oil in a frying pan. Roast the fennel, 4 minutes. Add shrimp and cook, stirring, for 2 more minutes. Sprinkle with wine, let the wine evaporate over high heat. Add salt and pepper to taste.

Step 4

On a floured board, roll out the dough into a large rectangle. Lay white fish fillets on the dough, leaving 4 cm free edges. Season with salt and pepper, sprinkle with herbs.

Step 5

Top with sautéed shrimp and fennel, followed by salmon pieces.

Step 6

Preheat oven to 190°C. Roll the dough into a roll. Lubricate the edges with yolk, tuck. Place the roll on a greased baking sheet and bake for 40-45 minutes. When serving, you can pour mushroom sauce.