Fish and Cured Ham Rolls

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 651 Kcal, 37g Protein, 4g Carbohydrates, 53g Fat


  • 8 plaice fillets (MSC) (approx. 60 g each)
  • 80 g dried tomatoes in oil
  • 16 slices raw ham (ca. 180 g)
  • 2 tbsp. water
  • 1 tbsp. clarified butter
  • salt and pepper to taste
  • 40 g rucola (rocket)
  • 0.25 tsp. salt
  • a little pepper
  • 250 g mascarpone

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  • Remove the thick stems from the rocket, roughly chop. Puree the rocket with the Mascarpone, season. Divide the mixture into 2 portions. Drain the tomatoes, finely chop, mix into one portion and set aside the remaining mixture.
  • Coat the fish fillets with the Mascarpone & tomato mixture, roll up. Place the fish rolls crossways over 2 slightly overlapping slices of cured ham and roll up from the narrow edge upwards.
  • Heat the clarified butter in a frying pan and fry the fish rolls all over, over a medium heat, for approx. 7 mins. Remove the rolls from the pan, cover and keep warm.
  • Wipe the cooking fat from the pan, In the same pan, combine the reserved mixture and water, gently heat, season. Plate up the fish rolls with a little sauce and serve the rest alongside.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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