Cheese sauce :
¼ cup butter
¼ cup all-purpose flour
2 cups milk
½ cup of Presqu’île shredded with afood processor (do not press cheese)
½ cup diced tomato, strained
¼ teaspoon oreganoSalt and roughly mashed peppercorns
Fish rolls :
2 cups fresh bread, crust removed, diced.
2 tablespoons butter
1 cup mushrooms, diced
½ cup celery, minced
1 clove garlic, minced
2 tablespoons shallots
2 tablespoons herbs of Provence (or mix thyme, marjoram, oregano and basil)
Melt butter in a pan at medium heat. Add flour and cook 3 minutes, stirring frequently. Whisk milk gradually and stir until smooth. Cook 5 to 7 minutes and stir regularly to thicken. Reduce heat and simmer 1 minute.
Add the shredded Presqu’île, tomatoes, herbs, salt and pepper. Stir and set aside.
Spread bread on a baking sheet and cook 10 to 12 minutes in a pre-heated oven set at 350 F or until the bread is dry but not brown. Set aside.
Melt butter in a large skillet and sauté mushrooms, celery, garlic and shallots for 5 minutes. Add ¼ cup of cheese sauce and stir. Add breadcrumbs, salt and pepper. Toss.
Spread fish fillets on a plate and gently toss to coat with vegetable filling. Roll fish fillets and use toothpicks to secure them into position. Place fish rolls on an oven-proof dish or pyrex.
Pour cheese sauce on the fish rolls and cook 30 minutes at 350 F or until the fish offers little resistance to a fork.
back to top