Lovers of brie cheese dedicated. Delicate and light rolls that melt in your mouth and not smell fish, and cheese. And nice flow on the Mat of leeks makes this dish a guest.
|Cooking time 60 minutes||Number of servings 4|
Vegetables wash, clean and dry. The white part of the leeks cut into rings.
Carrots - straws. Sauté the vegetables with 2 tbsp of vegetable oil for 3 minutes. Slightly season with salt.
Add 100 g (ie half) diced cheese and let it melt.
Here is the filling for the rolls.
Fish wash, dry and sprinkle with lemon juice. Put on each fillet vegetable stuffing, roll rolls and fasten with a skewer (toothpick).
Rolls spread into a greased 1 tbsp vegetable oil form to prisolit on top, cover with foil and bake in a preheated 200 degree oven for 10-15 minutes.
For the sauce, fish broth bring to a boil, reduce heat and boil until 1/4 of the volume. Add remaining cheese and butter, beat with a blender and cook, stirring, 5 minutes. Season with salt and pepper. To serve with fish.
To make a nice Mat, you need to cut the green stems of leeks, scald, cut into equal strips and weave.