30 December 2012,22:29 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Place the fish fillet with skin side up and season lightly with salt and black pepper.
  • Transfer the pounded fennel seeds to a small bowl and stir in the cooked rice. Add the crab meat to the rice mixture and mix lightly.
  • Lay 2-3 spinach leaves over each fillet and top with a quarter of the crab meat mixture. Roll up and secure with a cocktail stick if necessary.
  • Place into a large pan and pour over the wine. Cover and cook for about 5 minutes or until cooked.
  • Remove the fish from the cooking liquor and transfer to a serving plate and keep warm.
  • Stir the creme fraiche into the cooking liquor and adjust seasoning to taste. Heat the dish for about 2-3 minutes, then stir in the chopped parsley.
  • Spoon the sauce on to the base of a plate. Cut each roulade into slices and arrange on top of the sauce. Serve with freshly cooked Asparagus spears.


  • 750 grams lemon sole, skinned, pat dried
  • 150 grams fresh white crab meat
  • 100 grams long-grain rice, cooked
  • 100 grams baby spinach, washed and trimmed
  • 1 teaspoon fennel seeds
  • 100 ml dry white wine
  • 100 ml half-fat crème fraiche
  • 20 grams freshly chopped parsley, plus extra to garnish
  • Salt and freshly ground black pepper, to taste
  • Asparagus spears, to serve

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