Ingredients
Preparation
- Wash and steam the prawns for 2 to 3 minutes.
- Peel and chop them finely. Keep to one side.
- Chop the onion and the garlic clove finely.
- Sauté the onion and garlic in a frying pan with a tablespoon of olive oil.
- When the onion and garlic are golden, add the prawns, the butter and the flour.
- Add the milk and the tablespoon of tomato sauce.
- Cook for about 5 minutes, stirring until the sauce thickens.
- Season with salt and pepper and add the chopped dill.
- Keep a third of the béchamel sauce to one side.
- Add the egg to the rest of the béchamel sauce and mix.
- Preheat the oven to 180ºC/350º/gas 4.
- Dab the fish fillets dry.
- Dab them dry with kitchen paper and lay them out.
- At one end of the fillet, add a tablespoon of the filling, roll and close.
- Bake them for 15 minutes.
- Add the fish to the reserved béchamel sauce.
- Place the roll mops on top of the béchamel sauce and serve.