Fish Rollups on a Bed of Balsamic Lentils

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

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


  • 2 tbsp. tarragon leaves, broken into pieces
  • 5 dl water
  • 4 tbsp. Crema di Balsamico
  • a little pepper
  • 0.5 tsp. salt
  • 25 g cream cheese with herbs
  • some toothpicks
  • mild olive oil to fry
  • 200 g brown lentils
  • 1 tbsp. olive oil
  • 1 dl red wine
  • 1 shallot, finely chopped
  • 1.5 dl fish stock or vegetable bouillon
  • 400 g plaice fillets (MSC) (skinless)
  • 100 g organic smoked salmon in slices, cut in half lengthways

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  • 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. Heat the oil in the same pan. Sauté the shallots. Pour in the wine and stock reduce the liquid to approx. half the amount. Shortly before serving, return the lentils to the pan, stir in the Crema di Aceto Balsamico and the tarragon, gently heat through, season.
  • Lay out the fish fillets with the shiny side (skin side) down. Season the top side. Turn the fillets, very thinly coat with cream cheese and cover with the salmon. Roll up the fillets, halve with a sharp knife and secure with toothpicks. Heat the oil in a non-stick frying pan and fry the fish rolls over a medium heat for approx. 2 1/2 mins. each side. 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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