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Easy and original, this dab roll with sorrel and spinach recipe is a real treat.
Ingredients for 4 persons :
- 8 dab fillets
- 200 g of cod (or other white-fleshed fish: whiting, etc.)
- 100 g ofsorrel
- 100 g ofspinach
- 1 egg
- 400 g of fresh cream
- 20 cl of fish stock
- 2 lemons
- 1 shallot
- 5 cl of white wine
- Salt pepper
Dab and sorrel roll, spinach cream
The flat dab is wrapped in the company of cod and sorrel for this original Sunday recipe ... To roll!
- Squeeze the lemons and collect the juice.
- Peel, wash and chop the shallot.
- Wash, drain and remove the stems from the sorrel and spinach.
- Cut the cod into pieces, place it in the bowl of a blender with the sorrel, an egg white and 200 g of crème fraîche. Season, mix and set aside in the refrigerator.
- Wrap each of the dab fillets in cling film. Using a rolling pin, flatten them.
Unwrap the fillets, season them on both sides. Cover one side with a layer of the sorrel filling.
Roll up and wrap each resulting roll in cling film. Close tightly by tightening the ends.
- Pour the fish stock into a saucepan, bring to the boil, place the dab rolls there, simmer for 5 minutes. Remove and reserve the wraps. Add the shallot and the remaining cream to the fish stock, pour in the lemon juice and white wine. Bring to a boil, add the spinach. Season, mix and cook for 5 minutes. Mix (filter if necessary).
- Unwrap the dab rolls, cut them in half crosswise. Place them on a plate accompanied by the spinach cream.
- This recipe can be supplemented with small steamed potatoes or rice.
- Carefully flatten the dab fillets so as not to break them.
The tangy note brought by sorrel adds flavor to this dish, which otherwise risks being a little sweet and neutral. This acidic relief is reinforced by the lemon in the sauce, which plays a similar role with the cream of spinach. On the aromatic level, the vegetal and fresh dimension prevails, affirming the spring character of the preparation. We can therefore choose the same direction to achieve a harmony reinforcing the fresh and grassy aspect. In this case, a Sauvignon de Touraine or, even more vegetal, a Sauvignon from New Zealand, for lovers of foreign wines, will be perfectly in tune. Further back from the dish, a white Gaillac will not accentuate any of the dimensions of the dish. In contrast, the tender and fruity character of a Fronton rosé will play in contrast, reducing the overall freshness of the alliance. On the other hand, red wines are difficult to recommend here because the vegetal notes are rarely appreciated in this style of wine.
Recipe: T. Bryone, Photo: C. Herlédan