Fish Rolls by Ghada El Tally

60 min

Delicious dessert flan with Kiri and vanilla


For the Stuffed Fish

  • 4 Kiri Square Portions
  • 2 fish fillets
  • 3 cups spinach
  • Salt and pepper
  • Nutmeg
  • ½ kg prawns for filling
  • Lemon zest

For the Sauce

  • 1 tsp oil
  • 1 tsp butter
  • 1 onion
  • 2 chopped garlic gloves
  • 2 cups cooking cream
  • 2 tbsp lemon juice
  • ¼ cup fresh basil
Fish Rolls by Ghada El Tally

Cooking steps

Preparing the Stuffed Fish

  • 1 Wrap the fillets with a cling wrap and flatten it slightly with a mallet for thin slices.
  • 2Cut each slice into 4 pieces and season them with salt and pepper.
  • 3Put the prawns in small wooden skewers or tooth picks in order to keep them straight while cooking. In a saucepan, put butter and stir fry the prawns. Season them with salt and pepper.
  • 4For the filling, put butter and sauté the onions till translucent, then add garlic and stir a bit.
  • 5Add the mushrooms and sauté. Next, add spinach, salt, pepper, nutmeg and cook until it softens. Remove from stove and add Kiri Square Portions.
  • 6Put a spoonful of the mixture inside every fish slice. Then put a prawn on the edge, roll it and seal it with a toothpick.
  • 7Put the rolls in an oven pan and bake them at 200°C for 20 minutes.

Preparing the Sauce

  • 1In a pan, stir fry butter with garlic. Add the cream and season with salt and pepper.
  • 2 When the mixture is warm enough, add lemon juice and basil.
  • 3To serve, put the sauce in a dish, place the fish rolls and garnish with lemon zest. Try it with white rice. It’s delicious!

Cooking steps

Fish Rolls by Ghada El Tally