300 g of snapper fillets cut into thin strips.
150 g of chopped button mushrooms.
½ tsp of pepper.
½ tsp of salt.
1 tbsp of lemon juice.
Cheese sauce:
1 tbsp of flour.
150 ml of milk.
½ tsp of pepper.
½ tsp of salt.
¼ tsp of nutmeg.
25 g of grated cheese.
1 tbsp of margarine.
Topping:
15 g of grated cheese.
How to make:
Sprinkle fish with pepper, salt, lemon juice. Set aside for 10 minutes.
Take piece of fish. Fill with mushrooms. Roll. Repeat until consumables.
Cheese sauce:
Heat margarine. Add flour. Stir until smooth.
Add milk gradually. Stir until smooth.
Give pepper, salt, nutmeg, grated cheese. Mix well.
Completion:
Put fish in heat-resistant dish. Pour sauce over fish rolls. Sprinkle with grated cheese for topping.
Bake in oven for 15 minutes at 180°C.
Serve hot.
For 6 servings.
Culinary tip:
Cover the surface of the dish with aluminum foil so that the dough isn't easy to overcook when baked in the oven.
Nutritional facts per serving:
Calorie: 135 kcal
Protein: 14.1 g
Fat: 7.1 g
Carbohydrate: 3.7 g
Cholesterol: 26.5 mg
Fiber: 0.25 g
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