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  7838 Wilkerson Court
  San Diego, CA 92111
  Tel: (858)560-8884
  Fax: (858)560-9276
   
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Fish Rolls in Cream Sauce
 
Materials:  
2 LB. of fish filet 2 potatos
1 leek 1/2 t. of salt
Dash of white pepper 1 T. of oil
6 C. of oil (for deep frying)  
   
Cream Sauce Ingredient:  
1 C. of whip cream 1/2 C. of crushed fish meat
1/2 C. of white wine 1/3 C. of chopped shallot
2 T. of butter  
   
Procedures:  
  1. Rinse and dry the fish filet, cut into stripe (middle finger size). Marinated with salt and white pepper for 30 minutes.
  2. Shred potato into long noodle shape with vegetable slicer.
  3. Stir fry the shredded leek with 1 T. of oil for 1 minute, and set aside.
  4. Tie one fish stripe and a couple of shredded leek together. Repeat the same procedure for the rest of the fish stripes. Ready to use.
  5. Prepare the cream sauce: melt the butter and stir fry the chopped shallot until fragrant. Add crushed fish meat and white wine, simmer over low heat for 5 minutes, or the sauce reduce to 1/3 of the amount. Drain and add heavy cream, simmer 10min. over low heat till the sauce becomes thickening and keep warm.
  6. Heat up 6 C. of oil, deep-fry the fish rolls till light brown, remove and place on the plate, pour the cream sauce over the fish rolls and serve.