fish roll mushroom sauce recipe

Fish Roll Mushroom Sauce Recipe

Material:
750 gr fillet (boneless fish meat) snapper
25 gr butter for sauteing
100 gr onion rather finely chopped
75 g canned button mushrooms, drained, chopped
2 tablespoons flour PANIR
1 / 2 tsp pepper
1 eggs, beaten

Broth:
1 tbsp cooking oil
50 gr onions, sliced ​​thin crosswise
LBR 1 bay leaf
1 large celery stalk, cut crosswise
1 / 2 tablespoon black pepper grains
250 ml milk

Sauce:
2 tablespoons unsalted butter
3 tablespoons flour
300 ml of liquid milk
1 / 2 teaspoon pepper
1 / 2 teaspoon salt
100 gr grated cheddar cheese

Directions:
1. Cut the fish fillets 15 x 5 x 1 / 2 inches with a sharp knife, coat pepper, and salt until blended. Make broth: heat the oil, saute the onions, bay leaf, and celery until fragrant, put black pepper grains and water. Cook on low heat for 30 minutes, lift, strain. Set aside.
2. Dough contents: melt butter, saute chopped onion until softened. Enter the mushrooms, flour PANIR, salt and pepper, stir, lift, add eggs, mix well, set aside.
3. Take a piece of fish, give 1 tablespoon dough content on it, roll while on compact enough. Arrange fish rolls in a heat resistant dish that has been dioles margarine (the connection is under the fish so that is not open during baking)
4. Pour the broth, then cover with aluminum foil. Bake in oven at 160 degrees Celsius for 25 minutes until the fish cooked, remove from heat.
5. Make the sauce: heat the butter, put the flour, stir well, pour the milk, pepper and salt, cook until thick. Lift, put some grated cheese and stir well.
6. Pour sauce over grilled fish, sprinkle with remaining grated cheese, bake again until cooked. For 5 People