Lavaret roulade marinated in Sweet garlic sauce
Instructions
Fillet the fish for rolls and wrap the threads with a toothpick. Place the rolls in the oven for 20 minutes with a little oil. Cut to julienne vegetables and cook them in water with the bay leaf, vinegar and sugar until they are al dente. Leave the vegetables and broth to cool, add the fish. Leave to marinate in a cool place overnight. Prepare the garlic sauce. Dip the garlic to 3 times in boiling water to mellow the flavor. Boil the garlic, parsley, and Basil in oil and milk for 20 minutes. Add salt and pepper and mix everything. Slightly stretch the sauce on a low flame by adding the broth from cooking the fish. The sauce should have the consistency and smoothness of a cream. Remove the rolls from the marinade and place them on a plate. The rolls should be served cold, while the sauce is hot. Wine: Ribolla Gialla del Collio (Friuli Venezia Giulia), 1-2 years.
Ingredients and dosing for 4 persons
- 4 lake whitefishes by about 200 g each
- 50 g of olive oil
- 4 onions
- 2 carrots
- 1 celery
- 1 leaf of laurel
- 1 glass of wine vinegar
- 2 glasses of wine
- 50 g of sugar
- For the garlic sauce:
- 12 cloves of garlic
- 1 tablespoon of parsley
- 2 tablespoons of basil
- 1 cup of milk
- 1/2 cup of peanut oil
- Salt
- Pepper