Fish rolls on a bed of balsamic lentils

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 432 Kcal, 35g Protein, 39g Carbohydrates, 12g Fat


  • Lentils
  • 5 dl water
  • 200 g brown lentils
  • 1 shallot
  • 1 tbsp olive oil
  • 1.5 dl fish stock
  • 1 dl red wine
  • Fish rolls
  • 400 g plaice fillets (MSC)
  • 0.5 tsp salt
  • a little pepper
  • 100 g smoked salmon in slices (organic)
  • 25 g cream cheese with herbs
  • some toothpicks
  • To fry
  • a little mild olive oil
  • To serve
  • 2 tbsp tarragon leaves
  • 4 tbsp crema di Balsamico (balsamic cream)
  • 0.5 tsp salt
  • a little pepper

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  • Lentils

    Bring the water to the boil, add the lentils and reduce the heat. Cover and cook the lentils for approx. 30 mins. until soft, drain.
  • Chop the shallot. Heat the oil in the same pan. Sauté the shallot. Add the wine and stock, reduce the liquid to approx. half the amount.
  • Fish rolls

    Lay out the fish fillets with the shiny side (skin side) down. Season the top side.
  • Turn the fillets, spread with a very thin layer of cream cheese. Cut the salmon in half lengthwise and place on top of the cream cheese.
  • Roll up the fillets, cut in half with a sharp knife and secure with toothpicks.
  • To fry

    Heat the oil in a non-stick frying pan and fry the fish rolls over a medium heat for approx. 2 1/2 mins. on each side.
  • To serve

    Remove the tarragon leaves. Shortly before serving, return the lentils to the pan, stir in the Crema di Balsamico and the tarragon, gently heat through, season. Serve the fish rolls on the balsamic lentils.

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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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