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Ingredients
- 12 Asparagus spears
- 4 large slices of prosciutto or other ham (may
- need more to facilitate rolling)
- 4 filets of white fish (haddock, cod, tilapia)
- 1 1/2 Tbsp. Dijon mustard
- 4 sticks of havarti
- 1 Tbsp. chopped chives
- Freshly ground pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 Tbsp. flour
- 1 1/2 cups chicken broth
- 3/4 cup white wine
- 1 1/2 Tbsp lemon zest
Details
Servings 4
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
Cook asparagus by plunging into boiling water for 3 minutes and then stop the cooking in an ice bath. You want them cooked but crunchy. Drain and set aside.
Lay the prosciutto slices on a work surface and spread the fish filets on top. Spread the mustard on top of the fish, sprinkle the chives over top and season.
Add the cheese stick and three asparagus spears and roll up tightly using more prosciutto if needed. Secure with toothpicks.
Melt the butter and olive oil in a deep skillet, add the fish rolls and sauté until prosciutto is crispy and golden.
Remove rolls and set aside.
Add flour to skillet and cook for 1 minute. Whisk in chicken stock, wine and lemon zest. Bring to boil and simmer for 2-3 minutes. Add fish rolls, cover and cook for 5-7 minutes.
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