Perch Rolls

A community recipe by Martin The Cook

Not tested or verified by Nigella.com

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Introduction

fish roll

Ingredients

Serves: 4

Metric Cups

4 perch fillets
200 grams champignons
2 lemons
1 small onion
1½ bunches fresh parsley
2 tablespoons soy oil
80 grams sweetcorn
1 tablespoon flour
1 pinch of salt
1 pinch of pepper

4 perch fillets
7 ounces champignons
2 lemons
1 small onion
1½ bunches fresh parsley
2 tablespoons soy oil
2⅚ ounces sweetcorn
1 tablespoon flour
1 pinch of salt
1 pinch of pepper

Method

Perch Rolls is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash the fillet's and then dry them, sprinkle with the lemon juice, put away for 10 m.

Cleared mushrooms and onion dice. Wash parsley dry it and chop it. put the diced onion in to pan and make it brown then add diced mushrooms and cook it for 15 m, then add cream and parsley cook it for another 5 m the flour mix with a little bit of water and add to the pan mix it well.

Fillets cut lengthways sprinkle with salt and pepper fill up with the stuffing roll them and put on a hot oil or grill:)

Wash the fillet's and then dry them, sprinkle with the lemon juice, put away for 10 m.

Fillets cut lengthways sprinkle with salt and pepper fill up with the stuffing roll them and put on a hot oil or grill:)