STUFFED FISH ROLLS

Super light fish entree - celiac and lactose intolerant safe

Since we are right after holidays, we thought we need a light recipe so, here it is.

FOR THE ROLLS

8 fish thin fillets (sole, tilapia...) or 16 smaller ones

5 oz fresh (or frozen) salmon

4 tbsp extra virgin olive oil

4 tbsp lemon juice

12 sprigs chive

lettuce, salt and pepper

FOR THE COURT BOUILLON

1 cup white wine

1 cup water

1 carrot

1/2 celery stalk

4-5 parsley stems

1 bay leaf

First of all marinate fish fillets: brush them with olive oil, sprinkle with 2 tsbp of lemon juice, salt and pepper and set aside for 30 minutes.

In the mean time, prepare the court bouilon: arrange all its ingredients in a pot, bring to a boil, than lower heat and simmer for 20 minutes.

Clean and roughly chop the salmon, season it with the remaining lemon juice, salt, pepper and 4 of the chive sprigs, chopped.

Spread this mixture over the fillets, roll them and tie them with the remaining chive sprigs.

Pour the court bouillon in the bottom part of the steamer, line the steamer basket with the lettuce leaves, arrange rolls over it and steam, covered, for about 8-10 minutes.

Serve immediately with fresh salad and/or steamed or boiled vegetables.

This recipe serves 4

- Try to make smaller rolls and all about the same size, in order to reduce cooking time (so you'll preserve nutrients) and in order to be sure that they'll be fully cooked in the same time.