Poached Fish Roulades With Pan Fried Apples And Curry Sauce - cooking recipe

Ingredients

1 1/2 cups long-grain rice
2 1/2 tbsp butter or margarine
1 None small onion, peeled and finely diced
1-2 tsp curry powder
2 tbsp flour
1 cup milk
2/3 cup vegetable stock
1 None lemon, zested and juiced
2 tbsp sour cream
3 stems parsley, chopped
8 None thin slices snapper or cod (about 2 1/2 oz each, halved horizontally)
2/3 cup dry white wine
1 None large firm apple, thickly sliced
2-3 tbsp breadcrumbs
8 None wooden skewers or toothpicks

Preparation

Cook the rice in boiling salted water according to the package directions. Melt 1 1/2 tbsp butter in a small saucepan and saute the onions and curry powder for 1-2 mins. Add the flour and cook briefly. Pour in the milk and stock and simmer for 5-8 mins, stirring occasionally. Season the sauce to taste and remove it from the heat.
Mix the lemon zest, sour cream and about 3/4 of the parsley and season to taste. Sprinkle the fish fillets with half of the lemon juice and coat them with the sour cream mixture. Roll them up and secure with wooden skewers. Pour the wine into a shallow wide pot and place the fish rolls in the wine. Cover and simmer for about 5 mins.
Drain the rice and keep it warm. Drizzle the apple slices with a bit of lemon juice and coat them with breadcrumbs. Heat remaining butter in a skillet and pan-fry the apple slices for 3-4 mins until golden, turning once. Remove them from the pan and keep them warm.
Bring the curry sauce to a boil and season it with lemon juice. Serve the rice, apple slices and fish rolls on a plate, drizzled with sauce and sprinkled with parsley