Mackerel Roulade
A roulade is usually something we associate with dessert - a sweet meringue filled with berries, cream, jam, or chocolate. When I was reading through one of my
Great British Bake Off books, however, I discovered a savoury recipe. Inspired by this, I decided to make my own savoury version, and the results were delicious. This mackerel roulade is rich, creamy, and makes a change from an ordinary fish and chips dinner.
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Makes: 6 servings
Ingredients
75g margarine
250g mackerel fillet
300ml almond milk
6 black peppercorns
1 bay leaf
65g plain flour
3 eggs
2 tsp lemon juice
1tsp dried parsley
40g stilton
1tsp nutmeg
300g tin of mushy peas
Salt and pepper to taste
Method
Fry the mackerel with the milk, peppercorns, and bay leaf in a saucepan for about ten minutes.
Drain the milk into a jug, using a sieve to remove the bay leaf and peppercorns.
Flake the mackerel into pieces.
Melt 50g margarine in a sauce pan, and stir in 50g flour to create a ball; then add 150ml of the milk until it forms a thick paste.
Take off the heat and stir in the mackerel.
Pre-heat the oven to 200 & #3872 ;C/ 180 & #3872 ;C fan/375 & #3872 ;F/5 Gas.
Separate the eggs, and stir in the yolks, lemon juice, and a pinch of salt and pepper.
Whisk the egg whites to stiff peaks and then fold into the mixture.
Spread the mixture into an oblong shape, onto baking parchment on a baking tray.
Bake in the oven until golden brown.
Heat the mushy peas in the microwave.
Melt 25g margarine with 15g flour and 125ml milk to create a thick sauce, then crumble in the stilton until fully incorporated.
Take off the heat, and season with nutmeg, salt, and pepper, then stir into the mushy peas.
Spread the filling onto the baked roulade, and roll it up.
Categories
#fish
#mackerel
#roulade
#dinner
#supper
#savoury
%recipeyum
226425 - 2023-07-17 09:59:40