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Fish roll with shrimps

Author
Cookinero 12 Nov 2022
19900
Fish roll with shrimps

How to cook Fish roll with shrimps

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

Fish roll with shrimps

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

Fish roll with shrimps

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

Fish roll with shrimps

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.

Fish roll with shrimps - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute shrimp with scallops, crab meat, or even diced white fish for a different flavor and texture.
The fish roll can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Yes, you can replace the seafood with a mix of mushrooms, spinach, and tofu for a vegetarian version. Adjust seasonings to taste.
Lightly flour the rolling surface and rolling pin to prevent sticking. You can also use parchment paper for easier handling.
Yes, wrap the unbaked or baked roll tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before baking or reheating.
A light salad, roasted vegetables, or a creamy risotto complement the flavors of the fish roll beautifully.
Yes, puff pastry works well and adds a flaky texture. Adjust baking time as needed, as puff pastry cooks faster.
Replace the dough with thinly sliced zucchini or eggplant as a wrap, or use a low-carb tortilla for a lighter version.
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Avoid microwaving, as it can make the dough soggy.

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