This is a terrific choice for a special dinner. So many layers of juicy and softly spicy taste blending with each other in a wonderful way!
All my recipes are for 2 servings!
- 10 small new potatoes (or 4 standard size)
- 6-7 oz (170-200 g) 2 fish fillets (pike perch, cod or your favorite fish)
- 2 tbsp low-fat cream cheese (I like the one with taste of garlic)
- 2 tbsp dill
- 1 tbsp olive oil
- 1 teaspoon salt
- ½ teaspoon chili powder
- ¼ cup (60 ml) white wine
- ½ cup (120 ml) low-fat cream
- 20 blueberries
- 8 sun-dried tomato slices (from jar)
- 4 twists from Pasta Rossa spice grinder
- 4 twists from Roasted Garlic And Pepper grinder
- 1 teaspoon chili paste
- 2 tbsp thyme
How to prepare:
If you use frozen shrimp take the shrimp to room temperature 1 hour before cooking. Choose any white lean fish fillets, which you love or can get in your local store. I used Finnish pike perch for this dish. Choose skinless fish fillets. Remove pin bones. Spread low-fat cream cheese on the fish fillets. Add 1 tbsp dill and chili powder. Cut the fillets in half, roll them and use a toothpick to keep each roll closed while cooking.
Cook the potatoes until they are soft. Heat up a non-stick pan to medium heat and cook the fish in olive oil. Turn the rolls once every minute. Season with salt and Roasted Garlic Pepper mixture. After 7 minutes add white wine and cream. Use low-fat cream or your choice of cream. Cook for 3 minutes. Add 3 tbsp water and the shrimp. Let simmer for 2 minutes.
Divide the fish rolls between two plates and remove the toothpicks. Add potatoes to the plates. Decorate the dish with 1 tbsp dill, chili paste and Pasta Rossa spice. Add sundried tomato slices and blueberries for extra lovely taste and lots of vitamins. Sprinkle thyme on the dish.