Rice and fish rolls
Ingredients (serves 1)
- 2 rice paper wrappers
- 75 g of fish (hake, monkfish, salmon, rooster, sea bream, mackerel, trout...)
- 50g of rice
- 1 tsp honey
- Salt (skip in case of hypertension or fluid retention)
- Pepper
- Parsley
- Extra virgin olive oil
Method
- 1. Put the rice in a strainer and wash under running cold water until the starch has been removed and the rice looks transparent.
- 2. Boil the rice for fifteen minutes in a saucepan with water. Strain the rice and spread out on a flat sur-face to cool.
- 3. Hydrate the rice papers for a few seconds on a plate with water until they are malleable.
- 4. Gently remove them from the water and drain. Arrange on a flat surface.
- 5. Chop the parsley.
- 6. Steam or microwave the fish. Break it up with a spoon into smaller pieces.
- 7. Mix the rice with the honey, the fish, a pinch of parsley and season with salt and pepper.
- 8. Place the mixture on top of the rice paper.
- 9. Wrap the rolls as with cannelloni.
- 10. Serve topped with a few drops of olive oil.
