Today's is the twenty-first entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:
A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z
so there will be 30 entries in total. As today is the twenty-first day in this series I am providing a recipe starting with the letter 'R'. This is a traditional recipe from Wales for a classic dish fo stuffed and rolled flatfish fillets that are oven baked and served with a cream sauce.
Rholiau Lleden gyda Saws Madarch Hufennog (Flatfish Rolls with Creamy Mushroom Sauce) Recipe
This is a classic Cymric (Welsh) for a traditional dish of flatfish fillet strips stuffed with breadcrumbs and mushrooms that are rolled, braised in white wine and served with a mushroom sauce made from the fish baking juices.
8 flatfish fillets
120ml white wine
For the Stuffing:
100g white breadcrumbs
zest of 1/2 lemon
1/2 tsp dried marjoram
salt and freshly-ground black pepper, to taste
For the Sauce:
freshly-grated zest of 1/2 lemon
1/2 tsp dried marjoram
1/2 tsp cornflour mixed to a slurry with water
salt and freshly-ground black pepper
Begin by removing the skins from the fish (easiest done if you lay the fish flat on a work surface with the skin side down, then take a tight hold of the tail and raise the fish slightly off the board. Using a thin, sharp, knife, separate the skin from the meat [either discard the skin or use to make stock]).
Now prepare the stuffing. Finely chop the mushrooms and shallots, then fry in the butter for about 6 minutes, or until just tender. Mix in the lemon zest, dried marjoram and season to taste with salt and black pepper. Turn the resultant mixture into a bowl and combine with the breadcrumbs. Beat the egg and add to the stuffing mix, combining thoroughly.
Divide the resultant stuffing between the flatfish fillets, ensuring it's evenly and smoothly spread over the fish. Roll the fish pieces tightly and use toothpicks to secure them closed. Arrange the rolled fish in a baking dish (pack them in tightly, so they cannot open) then pour the white wine over them. Cover with kitchen foil then transfer to an oven pre-heated to 180ºC and bake for about 35 minutes, or until cooked through.
In the meantime, prepare the sauce. Finely chop the mushrooms and shallots and fry in the butter for about 6 minutes, or until softened. Add the lemon zest and tarragon then season to taste.
When the fish are ready strain their pan juices into the sauce. Now beat in the cornflour, bring the mixture to a simmer and cook, beating constantly, until the sauce has thickened.
Serve two flatfish rolls for each person and pour over the sauce. Garnish with parsley and lemon wedges and accompany with chips and grilled tomato halves.
For more information about flatfish, the different types available and links to a whole range of flatfish-based recipes, see the Celtnet Flatfish information and recipes page.
This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'Rh'.
Find more Welsh recipes on the Recipes from the British Isles page of this blog.
If you enjoyed this recipe, why not go over to the Celtnet site to download your completely FREE eBook of 45 Halloween recipes.