Nile Perch Roulades on Vegetable Tabbouleh with Cumin and Citrus Butter
By JĆ©rĆ“me Ferrer ā The Cuisine of Greater Montreal. Total time: 30 to 60 minutes. Preheat the oven to 180 Ā°C (350 Ā°F). Preparation time: 30 minutes. Cooking time: 15 minutes. Difficulty: Easy. For 4 servings.
ā±ļø Prep: 30 minš³ Cook: 15 min
Nutritionper 100 gāŗ
99
Calories
2.1g
Protein
7.7g
Carbs
7.2g
Fat
Ingredients
| 4 | Nile Perch fillets |
| 1 | carrot |
| 1 | zucchini |
| 1 | beet |
| 1 | stalk of celery |
| 1 pinch | cumin |
| ā | olive oil |
| 0.5 | juice of lemon |
| 0.5 | juice of orange |
| 100 g | butter |
| 1 large pinch | fleur de sel |
| ā | freshly ground pepper |
| 4 | fresh mint leaves (garnish) |
| ā | chives, small bunch (garnish) |
| ā | chervil and tarragon sprigs (garnish) |
Instructions
Tabbouleh:
- Wash and cut all the vegetables into thin julienne strips. Set half aside.
- Chop the other half very finely and place in a bowl with a pinch of fleur de sel, pepper, a drizzle of olive oil, a little lemon juice and the cumin. Stir everything together and refrigerate.
Roulade:
- Divide the remaining julienne vegetables into four parts; lay the perch fillets out flat; place one portion of vegetables on each fillet; roll up and fasten with a toothpick.
- Place in an ovenproof dish and cook for 10 minutes at 180 Ā°C (350 Ā°F).
Citrus butter: In a saucepan, bring the orange and lemon juice to a boil and gradually whisk in the cold butter in small pieces to form an emulsified sauce.
Garnish: Remove the stems from the tarragon and chervil and snip the mint leaves and chives to make the little herb salad. Dress as desired with a light vinaigrette.
Presentation:
- Arrange the vegetable tabbouleh on a plate; remove the toothpick and place the fish on top of the tabbouleh.
- Pour the citrus butter all around and accompany with the fresh herb salad.