Fish Roll Cakes

Name: Fish Roll Cakes
Yield: 6
Ingredients: Cooked small clams, 3-4 pieces; Puff pastry sheets, 6 to 8 sheets; Fish fillets, 8 medium-sized pieces; Mushrooms, 200g; Cream of milk, 125g; Chicken broth, 1/2 liter; Butter or margarine, 100g; Salt; Pepper; Lemon, 1 piece; White wine, 1 cup

1
Cooked small clams, 3-4 pieces
2
Puff pastry sheets, 6 to 8 sheets
3
Fish fillets, 8 medium-sized pieces
4
Mushrooms, 200g
5
Cream of milk, 125g
6
Chicken broth, 1/2 liter
7
Butter or margarine, 100g
8
Salt
9
Pepper
10
Lemon, 1 piece
11
White wine, 1 cup

Ingredients

1
Cooked small clams, 3-4 pieces
2
Puff pastry sheets, 6 to 8 sheets
3
Fish fillets, 8 medium-sized pieces
4
Mushrooms, 200g
5
Cream of milk, 125g
6
Chicken broth, 1/2 liter
7
Butter or margarine, 100g
8
Salt
9
Pepper
10
Lemon, 1 piece
11
White wine, 1 cup

Directions

1
Mix half the chicken broth with white wine
2
Let it simmer
3
Wrap the fish fillets, secure with a toothpick
4
Cover with chicken broth and wine
5
Simmer slowly for 10 minutes
6
Remove the rolls and reserve
7
Reduce the sauce to obtain 1 cup of liquid
8
Pickle mushrooms
9
Soak with juice from 1 lemon
10
Fry in a little butter or margarine. Reserve
11
Melt 1 tablespoon of butter or margarine, add all-purpose flour and mix well
12
Cook for 1 minute
13
Add the sauce from cooking the fish
14
Mix well
15
Simmer until boiling again
16
Add cream of milk and mix well
17
Add mushrooms
18
Place a little of the mixture at the bottom of each puff pastry sheet (preheated in the oven to warm up)
19
Add the roll
20
Top with some clams and cover with remaining sauce
21
Bake in the oven until serving, nice and hot
22
Serves 6-8