Rolled Fish Fillets with Dill Sauce

The second cookbook I flipped through, Sunset magazine's Easy Basics for Good Cooking (1982), wasn't the recipe bonanza the first had been.  It's very basic, and compiled by someone obsessed with sherry, tarragon, and bacon.  This person had no idea what to do with vegetables and gave beans a passing glance.  It kind of looks like something a guy might use to impress his girlfriend with rudimentary culinary skills.  Yes, that sounds sexist, but think 1982.

I did find a few things worth trying.  This fish recipe came off as elegant and is broken down into easy steps, as the book's title suggests.  None of the recipes are particularly complex.  With the weather settling into a normal summer pattern, it's a stretch for me to make hot dinners at all.  Pretty impressed that I could make this in a single skillet in less than an hour.  I was also impressed that it called for half&half instead of full cream.  It doesn't lighten the calories all that much, but it's a start.

The original recipe called for sole, but the market only had tilapia or cod for their white fillet options.  I'm not fond of tilapia and got the cod.  Kind of broke the grocery budget, but this recipe makes a lot. Two pounds of fish means you can have this at a dinner party for six and a couple of people get seconds.

2 lbs white fish fillets (8 small fillets like sole or tilapia, or cut up larger ones like halibut or cod)
1/4 C butter, divided
1 small carrot
1 stalk celery
1 small leek
salt, pepper, and dill weed to taste
1/2 C dry white wine
2 Tb flour
1/2 C half-and-half
1/2 tsp Dijon mustard

1.  To prepare the veggies, cut carrot and celery in julienne strips about 2" long.  Cut the whites of the leek into similar 2" strips.  Discard the greens or save for stock.

2.  Melt 2 Tb butter in a large skillet with a lid.  Stir in vegetables and cook over medium 2 minutes.  Cover pan, reduce heat to low, and cook until veggies are soft, about 10 minutes.  Set aside to cool a bit.

3.  Working in batches, set fillets on a work surface.  If needed, cut into smaller pieces and/or slice laterally to make no thicker than 1/2".  Sprinkle with salt, pepper, and dill.  I put too much pepper on mine.  By the time you can see it, there's at least enough.  Place a small bundle of the steamed vegetables on one end and roll up fish.  Place seam-side down in the skillet (off the heat).  Repeat until all fillets are filled and arrange in the skillet.

4.  Add the wine and enough water to come up at least 1/2".  Bring to just below a boil over medium-high heat, then lower to a simmer and cover.  Cook until fish is opaque, never allowing the water to come to a full boil, about 10-15 minutes.  Remove rolls to a platter and keep warm while you prepare the sauce.

5.  Strain out 1 cup of poaching liquid and discard the rest.  Combine it with the half-and-half.  Make a roux with the remaining 2 Tb butter and the flour.  Cook in the skillet until no longer floury, then add the cream mixture.  Bring to a boil, stirring, until thickened.  Taste and add salt, pepper, and dill as desired.  Spoon over fish.

Serves 6-8

Difficulty rating  :)