FISH ROULADES WITH RICE AND SPINACH

Preparation Method :

• Place the fish fillet with skin side up and season lightly with salt and black pepper.
• Transfer the pounded fennel seeds to a small bowl and stir in the cooked rice. Add the crab meat to the rice mixture and mix lightly.
• Lay 2-3 spinach leaves over each fillet and top with a quarter of the crab meat mixture. Roll up and secure with a cocktail stick if necessary.
• Place into a large pan and pour over the wine. Cover and cook for about 5 minutes or until cooked.
• Remove the fish from the cooking liquor and transfer to a serving plate and keep warm.
• Stir the creme fraiche into the cooking liquor and adjust seasoning to taste. Heat the dish for about 2-3 minutes, then stir in the chopped parsley.
• Spoon the sauce on to the base of a plate. Cut each roulade into slices and arrange on top of the sauce. Serve with freshly cooked Asparagus spears.