Rolovana somovina – Catfish rolls

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Potrebno je:

• 2 filea somovine
• 1 veći praziluk
• 100 gr integralnog pirinča
• 4-5 kiselih krastavčića
• suvi začin

Aromatizovan sos:

• manja konzerva paradajz pelata
• 1 kašika brašna
• 1 kašika kapara
• 10 crnih iseckanih maslina
• malo peršuna

Filete somovine podeliti na pola. Po dužini opet reseći na pola, da  somovina bude tanja da bi se bolje uvila. Posoliti ribu. Pirinač obariti i dobro ga iscediti. Začiniti ga sa suvim začinom po ukusu. Praziluk iseći u dužini filea, podeliti ga na pola po dužini i odvojiti mu listove. Listove malo blaširati sa toplom vodom da bi omekšali.

Na radnu površinu staviti list praziluka, na list staviti file somovine, a na ribu pirinač. Kiseli krastavčić iseći na kriške i složiti preko pirinča, a onda urolati i uvezati kuhinjskim koncem. Rolnice premazati sa malo ulja, staviti u pleh i peći oko 25 minuta na 200 °C.

Uz rolnice služiti aromatizovan sos.

Aromatizovan sos: Pelat iseckati i propržiti na malo ulja. Dodati  brašno, kapar, iseckane masline i sipati malo vruće vode. Kuvati na srednjoj temperature oko 5 minuta ili dok se sos ne zgusne. Sipati sos u činijicu i posuti  seckanim peršunom.

Catfish rolls

Ingredients:

• 2 catfish fillets
• 1 bigger leek
• 100gr of brown rice
• 4-5 pickles
• dry spices

For the sauce:

• a small can of tomatoes
• 1 tablespoon of flour
• 1 tablespoon of caper
• 10 black olives, chopped
• a little parsley

 

Cut the fillets into halfs. Cut them again lengthwise, so the catfish will be easier to roll. Salt the fish. Boil the rice and wring it well. Season with dry spices. Cut the leek so it is the same size as the fillet, cut it in two lengthwise and remove the leaves. Cook it in warm water until it softens.

Put the leek leaf on the table, catfish fillet on the leaf, and rice on the fillet. Cut the pickles and place them on the rice part, then roll everything up and tie with cooking string. Cover the rolls with a bit of oil, place them onto a pan and bake for 25 minutes at 200 degrees.

Serve the sauce with the rolls.

The sauce: cut the tomatoes and fry them on a bit of oil. Add flour, caper, chopped olives and pour a little bit of hot water. Cook at medium heat for about 5 minutes or until the sauce thickens. Pour the sauce into a bowl and cover with chopped parsley.