Supreme Fish Spinach Roulade with Dill Lemon Sauce
- 1 – 2 pieces sole fish fillets
- salt and pepper to taste
- juice of 1 lemon
- spinach leaves (stemmed and washed)
- 4 slices ham or salami
- 1 cup chicken stock
- fresh chives
Dill Lemon Sauce
- ½ cup butter
- 2 tablespoons MAYA All-Purpose Flour
- 1 piece chicken bouillon
- 1 teaspoon fresh dill
- 1 cup chicken stock
- 1 tablespoon lemon juice
- Season fillets with salt, pepper and lemon juice. Set aside for a few minutes.
- Cut fillets into several thin slices. Layer on top spinach leaves and salami.
- Roll each fillet slice and secure with fresh chives.
- Poach each roulade onto chicken stock until cook.
- Plate then pour dill lemon sauce prepared as follows.
- Melt butter in pan and whisk in flour until well blended.
- Add in bouillon, dill and stock.
- Cook until it thickens.
- Stir in lemon juice.
