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Lithuanian Fish Rolls with Vegetables
Žuvies suktinukai su daržovėmis
Delicate whitefish or carp fillets are rolled around a flavorful filling of sautéed vegetables, creating an elegant and delicious dish. This recipe highlights the Lithuanian appreciation for fresh fish and the use of seasonal vegetables.
🧂 Ingrédients
- 1.5 lbs Whitefish or carp fillets(skinless, boneless, about 1/4 inch thick)
- 1 medium Onions(finely chopped)
- 2 medium Carrots(peeled and finely chopped)
- 1 medium Bell pepper (any color)(finely chopped)
- 2 cloves Garlic(minced)
- 2 tablespoons Butter
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(or to taste)
- 2 tablespoons Fresh dill(chopped)
- 0.25 cup All-purpose flour(for dredging)
- 2 tablespoons Vegetable oil(for frying)
- 0.5 cup Chicken broth(low-sodium)
👨🍳 Instructions
- 1
Prepare the fish: If the fillets are too thick, pound them gently to about 1/4 inch thickness. Season both sides with salt and pepper.
- 2
Prepare the vegetable filling: Melt butter in a skillet over medium heat. Add chopped onions, carrots, and bell pepper. Sauté until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in chopped fresh dill into the vegetable mixture. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- 4
Assemble the rolls: Lay a fish fillet flat. Place about 2-3 tablespoons of the vegetable filling at one end of the fillet. Roll up the fillet tightly, enclosing the filling.
- 5
Dredge the fish rolls in flour, shaking off any excess.
- 6
Pan-fry the rolls: Heat vegetable oil in a large skillet over medium-high heat. Carefully place the floured fish rolls in the hot oil, seam-side down. Fry for 2-3 minutes per side, until golden brown and cooked through.
- 7
Deglaze the pan: Remove the fish rolls to a plate. Pour chicken broth into the skillet and scrape up any browned bits from the bottom. Simmer for 1-2 minutes to create a light sauce.
- 8
Serve: Arrange the fish rolls on a serving platter and spoon the pan sauce over them. Garnish with extra fresh dill if desired.
💡 Conseils de pro
- ✓Ensure fish fillets are of uniform thickness for even cooking.
- ✓Don't overcook the vegetables; they should be tender-crisp.
- ✓If you don't have dill, parsley can be used as a substitute.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of capers to the vegetable filling for a briny kick.
- Use a different white fish like cod or haddock.
- For a richer sauce, add a tablespoon of sour cream at the end.