Cod and spinach roulades from Around My French Table: More Than 300 Recipes from My Home to Yours (page 292) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basil pesto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on May 22, 2011

    This recipe requires a few separate preparations, so it's rather time consuming. Dorie suggests using the Cheating on Winter Pea Soup, page 59, for a sauce, so I made that and the tomato sauce. The filling is chopped onion and garlic sauteed in butter, baby spinach is added and wilted then chopped. Preserved lemon is also mixed into the filling. I used a bamboo basket over the wok. Dorie says 10 minutes and the mousse will feel springy. Mine didn't feel springy so I went an extra two minutes. They were very slightly overcooked. Rather than fanning the slices, worked better for me to make smaller slices and plate them on end. I liked this quite a bit. The tomato sauce with preserved lemon is very tasty, and it was nice to have two sauces to try. Would be lovely in smaller portions for a first course.

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