Havarti Fish Rolls

By Booper-2

Ingredients

• 4 large slices of prosciutto or other ham
• 4 fillets of white fish (haddock, cod, snapper, etc.) 3-4 oz (90-120 g) each
• 1 1/2 tablespoons (22 ml) Dijon-style mustard
• 1 tablespoon (15 ml) chopped chives
• Salt and freshly ground pepper
• 4 sticks Canadian Havarti, about 1 oz (30 g) each
• 12 spears asparagus, plunged into boiling water for 3 minutes (longer for thick stems), then into cold water to stop the cooking process
• 1 tablespoon (15 ml) butter
• 2 teaspoons (10 ml) fl our
• 1 cup (250 ml) chicken stock
• 1/2 cup (125 ml) white wine
• 1 tablespoon (15 ml) lemon zest

Preparation

Step 1

Lay prosciutto slices on a work surface and place fish fillets on top. Spread with mustard, sprinkle with chives and season.

Roll up 1 stick of cheese and 3 asparagus spears in each ham/fish layer. Secure with toothpicks.

Melt butter in a skillet and sauté rolls until golden. Set aside.

Add flour to skillet and cook 1 minute, then whisk in chicken stock, wine and lemon zest. Bring to a boil and simmer 2-3 minutes.

Add fish rolls to skillet, cover and continue cooking 5-7 minutes. Adjust seasoning and serve.