Usuba
Flounder Rolls with Ham
Tender flounder fillet with butter and lemon, wrapped in ham and cooked in a water bath. Served on a bed of stewed tomatoes with aromatic herbs — an elegant dish for a festive table.
- Total
- 60 min
- Standard serving
- 238.9 g
Ingredients
Total 12
Instructions
- 1
Step 1
Carefully cut the flounder along the spine so that two fillets are formed.
- 2
Step 2
Remove bones carefully, keep the skin.
- 3
Step 3
Salt and pepper the fillet to taste, place each piece skin side up.
- 4
Step 4
Sprinkle with lemon zest, parsley and drizzle with lemon juice.
- 5
Step 5
Roll up starting from the head.
- 6
Step 6
Wrap each roll with a thin slice of ham and drizzle with melted butter — no more than 1.5 teaspoons per roll.
- 7
Step 7
Place the rolls on a plate and add milk.
- 8
Step 8
Cook in a water bath for 20 minutes.
- 9
Step 9
Melt the remaining butter in a small skillet.
- 10
Step 10
Peel and chop the onion, fry it, stirring, until it becomes transparent.
- 11
Step 11
Add canned tomatoes, hot sauce and aromatic herbs to taste, mix gently.
- 12
Step 12
Stew on high heat for 5 minutes.
- 13
Step 13
Carefully remove the rolls from the dish and fry them for 2–3 minutes until the ham turns brown.
- 14
Step 14
Spread the tomato mixture on a serving dish, distribute evenly, and place the fish rolls on top.
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