Preparation: Spread the fish with philadelpia cheese and roll it up. Give the butter in a pan and add the fine chopped onion. When the onion is pale brown, add the wine. When the wine boils, add the fish rolls and steam for 15 - 20 minutes. Season with salt and pepper. Remove the fish from the pan and prepare a sauce with the rest of the wine and the creme fraiche.
Serve with rice or potatoes; Brussels sprouts are also very delicious.
recipe by Christiane Franz
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