Ingredients
- 8 whitefish fillets, skin removed (approx. 80 g each)
- salt, pepper
- 100 g sapsago (green herb cheese)
- 50 g butter, softened
- 2 tbs cream
- butter for greasing
- 500 g leek
- 2 tbs crème fraîche
Preparation
1. Season the whitefish fillets on one side with salt and pepper. For the filling, finely crumble the sapsago and mix with the butter and cream. Spread the mixture on the seasoned side of the fillets, roll up and place in the butter-greased sieve insert with the seam facing down.
2. Clean the leek, cut into thin slices, add to the pot while still wet and cover with the sieve insert.
3. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
4. At the end of cooking time, remove the sieve insert, mix the crème fraîche with the leek and season to taste with salt and pepper. Serve the whitefish rolls with the leek.
Tip
- Sapsago is a Swiss specialty cheese made out of skimmed milk that is flavored with blue fenugreek (Trigonella caerulea). Herb cream cheese can be used as a substitute.
This recipe has been tested and approved by AMC.
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