Seafood From Morocco
Fish roulades with American sauce

Fish roulades with American sauce

  • 200 g Salmon fillet
  • 4 Lemon sole fillets
  • 5 Tin of lobster bisque (150 g)
  • 2 Egg yolks
  • 125 g of Butter
  • 5 Lemon
  • Powder of cayenne pepper
  • Salt & pepper
  1. Cut the salmon fillet into four pieces.
  2. Place one on each dab fillet. Add salt and pepper.
  3. Roll up the nets, hold them with a wooden spike. Steam them for 15 minutes.
  4. Keep warm.
  5. In a saucepan over low heat, whisk the egg yolks with 4 cl of cold water until they are creamy.
  6. Remove from the heat, incorporate the butter in pieces then the hot lobster bisque, whisking vigorously.
  7. Add the lemon juice and a hint of cayenne pepper to the sauce.
  8. Serve your fish roulades with the sauce and a garnish of fresh pasta.