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Rolls of fish in smoked ham

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Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.

277K 30 4.7

Grade this recipe:

54321

Last modified on: February 21^th 2011

Keywords for this recipe:RollFishSmoked hamLand and seaGreen beans

For 12 rolls, you will need:

• 0 4 fillets fish
• 1 4 slices smoked ham
• 2 3 tablespoons olive oil
• 3 1 knob butter
• 4 400 g green beans
• 5 1 chicken stock cube
• 6 salt
• 7 pepper
• Total weight: 1,185 grams

Change these quantities to make: 4 rolls 6 rolls 12 rolls 24 rolls 36 rolls

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
35 min.	19 min.	54 min.

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Step by step recipe

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Stage 1 - 2 min.

Use 4 fillets fish of a good white variety (preferably whiting, ling, etc.).

Check your fillets for any remaining bones or pieces of skin .

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Stage 2 - 1 min.

Spread a slice of ham out in front of you, lay a fish fillet across one end.

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Stage 3 - 1 min.

Trim surplus fish to the width of the ham.

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Stage 4 - 1 min.

Roll ham to completely cover fish.

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Stage 5 - 1 min.

Stop as soon as fish is completely wrapped, then trim off surplus ham.

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Stage 6 - 20 min.

Put finished roll on a plate, and continue with all the other fillets and ham.

If there's a little ham or fish left over, cut into medium-sized pieces and cook to serve with the beans.

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Stage 7 - 5 min.

Boil a large panful of salted water, add 1 chicken stock cube then 400 g green beans and cook until they are just done but still a bit crunchy.

Remove from pan and cool quickly under cold water.

Drain carefully and set aside.

Heat serving plates

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Stage 8 - 2 min.

In a large pan pour 3 tablespoons olive oil, and when hot add the rolls.

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Stage 9 - 10 min.

Cook until they are well roasted on each face (turn over at halftime using tongs).

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Stage 10 - 2 min.

When all the rolls are cooked, remove and place on a hot plate covered with absorbant paper.

Keep hot.

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Stage 11 - 4 min.

Without cleaning out the pan, melt 1 knob butter and add French beans (first adding any remaining pieces of fish or ham).

Cook for 3 to 4 minutes maximum.

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Stage 12 - 5 min.

Serve 2 or 3 rolls per person with some French beans in a hot plate.

Remarks

If you do not have, or do not like French beans you can replace them with peas (fresh or frozen), broad beans, or other vegetables of your choice.

Keeping:

Several days in the fridge, in a closed jar.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,437 Kcal or 6,016 Kj	130 gr	28 gr	89 gr
72 %	50 %	3 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
121 Kcal or 507 Kj	11 gr	2 gr	8 gr
6 %	4 %	<1 %	1 %

Per rolls
Energetic value	Proteins	Carbohydrates	Fats
120 Kcal or 502 Kj	11 gr	2 gr	7 gr
6 %	4 %	<1 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 12 rolls : 9.77 €
• Per rolls : 0.81 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Green beans: You can check-out other recipes which use it, like for example: Green bean purée, Minestrone, Salmon "en papillote" with small vegetables, Mexican-style pork medallions , Macédoine of vegetables, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: "Land and sea" kebabs, Fish in white wine, Fish "à la Bordelaise", Crunchy little pieces of fish, Cod loin with saffron, ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Little vegetable omelettes, Chicano burger, Madras rice, Hearty leek and sprout soup, Fish petals, vegetables julienne, and beurre blanc, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Eggs Comtoise, Pasta with green asparagus, Cretan salad, Cauliflower "moelleux" in ramekins, Pollack Parmentier, ... All

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