Recipe for: Fish rolls with cheese and herbs - photo 1
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Recipe for: Fish rolls with cheese and herbs

Pikantne Appetizers Fusion cuisine 50 min Hard 24 wyświetleń ~59.11 PLN - (0)
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Description

Delicate rolls made from cod fillet stuffed with a creamy filling of cottage cheese, yellow cheese, and fresh herbs, served with a creamy sorrel sauce. The dish combines Polish flavors: cottage cheese and parsley with the marine note of cod and the spring accent of sorrel. The rolls are perfect as an exquisite appetizer for a family gathering or as part of a multi-course lunch. Visually – the golden crust, green sauce, and dotted drops of lemon juice add lightness and contrast. The texture combines the delicate fish meat, creamy filling, and crispy coating.

Ingredients Used

Ingredients (18)

Servings:
4
  • Cod fillet 600 g
  • Semi-fat cottage cheese 200 g
  • Cheese 100 g
  • Chicken egg 1 szt. (~60 g)
  • Wheat flour 50 g
  • Breadcrumbs 60 g
  • Butter 30 g
  • Rapeseed oil 30 g
  • Garlic 2 ząbki (~10 g)
  • Sorrel 80 g
  • 12% cream 100 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 2 g
  • ✨ Opcjonalne
  • Capers 20 g
  • Green asparagus 100 g
💰 Szacowany koszt dania: ~59.11 PLN (14.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fish

1

Prepare the fillets: check for any bones, and dry them with a paper towel. Cut the fillet into 8 rectangular pieces weighing about 75 g each (600 g / 8 = 75 g). If the pieces are thick, place them one by one between two sheets of plastic wrap and gently pound with a meat mallet to a thickness of about 4–5 mm — do not tear the meat, it should be thin but firm.

Ingredients: Cod fillet
Use a cutting board and clean plastic wrap; a pestle wrapped in a cloth will reduce splattering. Tool: meat mallet or the bottom of a saucepan.

Filling

2

In a bowl, place semi-fat cottage cheese (200 g) and add grated cheese (100 g). Add finely chopped parsley (a whole bunch, 30 g), pressed garlic (10 g), and lemon juice (from about 50 g). Crack one egg (60 g) into the mixture and mix vigorously with a fork or spatula until you achieve a uniform, slightly sticky mass. Season with salt (1 g) and pepper (1 g) as well as half of the sweet paprika (1 g). Check the mixture: it should be creamy, not dry — if it is too thick, add 1 tablespoon of sour cream substitute (no more).

Ingredients: Semi-fat cottage cheese, Cheese, Parsley, Garlic, Lemon, Salt, Black pepper, sweet paprika
Use a stainless steel or glass bowl and a wooden spoon. If the cottage cheese is too lumpy, briefly blend it with an immersion blender (2–3 seconds). A common mistake: filling that is too dry – then the rolls crack while being rolled.

Stuffing and shaping the rolls

3

On each piece of fillet, evenly spread a filling about 5 mm thick with a spoon, leaving about 1 cm of clean edge on one shorter side (this will make rolling easier). Starting from the side with the filling, gently roll the piece of fish into a tight roll so that the seam is on the bottom. Moisten the free edge with a bit of water or beaten egg to seal it well. Once formed, set the rolls aside on a plate.

Ingredients: Cod fillet, Semi-fat cottage cheese, Cheese
Use a tablespoon and hands dampened with water or kitchen gloves. A common mistake: adding too much filling — the roll will tear; the filling should be a thin layer.

Breading and preparation for frying

4

Prepare three plates/shallow bowls: 1) flour (50 g), 2) beaten egg (60 g), 3) breadcrumbs (60 g). Dust the prepared rolls lightly with flour on each side, shaking off the excess. Then dip in the egg, allowing the excess to drip off for a moment (2–3 seconds), and finally coat in breadcrumbs, pressing lightly to ensure the coating adheres evenly. Place the rolls on a tray and set aside for 5 minutes to let the coating set slightly.

Ingredients: Wheat flour, Breadcrumbs
Use flat plates and wait 3–5 minutes before frying — this reduces the risk of the coating falling off. Tool: tweezers or a fork for flipping.

Frying

5

Heat a 26–28 cm skillet over medium heat. Pour in the canola oil (30 g) and add the butter (30 g). When the butter melts and starts to sizzle lightly (but not smoke), reduce the heat to medium-high. Place the rolls in the skillet – no more than 4 at a time to avoid overcrowding. Fry for 3–4 minutes on each side until the coating is golden and crispy, and the inside of the fish is white and tender. If you have a thermometer, the internal temperature inside the roll should reach about 60°C.

Ingredients: Rapeseed oil, Butter, Breadcrumbs
The best is a non-stick pan; use a steel or silicone spatula for flipping. A common mistake: too high a temperature burns the coating, while the fish remains raw inside. If the coating is browning too quickly, reduce the heat.

Sorrel sauce

6

In a separate small pan, heat 1 tablespoon of oil (15 g) over medium heat. Add chopped garlic (5 g) and sauté for 20–30 seconds until fragrant, without browning. Add washed sorrel (80 g) and sauté for 2–3 minutes until the leaves wilt and reduce in volume. Pour in 12% cream (100 ml), mix, and cook over low heat for 2–3 minutes until the sauce thickens slightly. Season with lemon juice (the remainder from 50 g), salt, and pepper to taste. If you want a smooth sauce, blend with an immersion blender for 10–15 seconds.

Ingredients: Rapeseed oil, Garlic, sorrel, 12% cream, Lemon, Salt, Black pepper
Use a non-stick pan and a small hand blender if you want a smooth consistency. Do not bring the cream to a boil – it may curdle.

Blanching asparagus (optional)

7

If you are using asparagus (100 g), snap off the tough ends, place them in boiling salted water, and blanch for 1.5–2 minutes (for thin spears). Immediately transfer to cold ice water to retain color and crunch. Dry and cut into pieces for decoration.

Ingredients: Green asparagus
Use a pot with plenty of boiling water and a bowl of ice for the bath. Blanch briefly — longer cooking causes softening and loss of color.

Finishing and serving

8

Spread a thin layer of hot sorrel sauce on a warmed platter. Arrange the golden rolls evenly on top. You can cut each roll diagonally in half (showing the creamy interior) or serve them whole. Drizzle with a few drops of lemon juice, sprinkle with a bit of fresh parsley, and if using, chopped capers. Serve immediately to keep the coating crispy.

Ingredients: 12% cream, sorrel, Lemon, Parsley, Capers, Green asparagus
Use a wide platter, a ladle, and a small sieve to sprinkle parsley. Serve immediately — after a few minutes, the coating loses its crunch.

Taste testing and tips

9

Check the seasoning: if the sauce needs more acidity, add 1–2 g of lemon juice; if the filling seems bland, add 1 g of salt and a pinch of pepper. On the plates, arrange 2 rolls per person as an appetizer. If preparing in advance, the rolls can be reheated in the oven for 8–10 minutes at 160°C, but they are best fresh.

Ingredients: Salt, Black pepper, Lemon
Use a kitchen thermometer to check the internal temperature (60°C). Common mistake: seasoning before frying without tasting the filling.

Fun Fact

💡

In Polish cuisine, fish was often combined with cottage cheese in festive dishes and regional fillings; the pairing of delicate fish with cottage cheese is a modern variation on traditional homemade fillings.

Best for

przyjęcie kolacja świąteczna imeniny

Tips

🍽️ Serving

Serve the rolls hot, on a warm platter with sauce spread underneath. As an appetizer, serve 2 rolls per person, garnished with capers and blanched asparagus. A light white wine (sauvignon blanc) or a citrusy varietal pairs well.

🥡 Storage

Store the rolls in an airtight container in the refrigerator for up to 24 hours. To reheat, place them in an oven preheated to 150–160°C for 8–10 minutes, covered with aluminum foil to prevent drying out. Store the sauce separately and heat it over low heat, avoiding boiling.

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