Bacon and Fish Rolls with Dill Cream Sauce

Ingredients

In the Russian adaptation of Bacon and Fish Rolls, the original American dish is transformed by incorporating traditional Russian flavors and ingredients. The addition of the creamy dill sauce brings a distinct Russian touch to the dish, as dill is a commonly used herb in Russian cuisine. The use of sour cream in the sauce also adds a creamy and tangy element, which is characteristic of Russian culinary traditions. We alse have the original recipe for Bacon and Fish Rolls, so you can check it out.

• 4 fish fillets (cod or haddock), skinless and boneless 4 fish fillets (cod or haddock), skinless and boneless
• 8 slices of bacon 8 slices of bacon
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the fish fillets with salt and pepper.
3. 3.
   Wrap each fish fillet with 2 slices of bacon, securing them with toothpicks if needed.
4. 4.
   Place the bacon-wrapped fish rolls on a baking sheet and bake for 20-25 minutes, or until the bacon is crispy and the fish is cooked through.
5. 5.
   While the rolls are baking, prepare the dill cream sauce. In a bowl, combine the sour cream, chopped dill, lemon juice, salt, and pepper. Mix well.
6. 6.
   Once the rolls are cooked, remove them from the oven and let them cool slightly.
7. 7.
   Serve the Bacon and Fish Rolls with the creamy dill sauce on the side.

Treat your ingredients with care...

• Fish fillets — Choose fresh fish fillets that are firm and have a mild flavor. If cod or haddock is not available, you can use other white fish varieties such as pollock or sole.
• Bacon — Opt for thick-cut bacon slices to ensure they wrap around the fish securely and remain crispy after baking.
• Dill — Use fresh dill for the best flavor. If fresh dill is not available, you can substitute with dried dill, but reduce the quantity by half.

Tips & Tricks

• To prevent the bacon from unraveling while baking, you can secure the rolls with toothpicks or wrap kitchen twine around them.
• For a smokier flavor, you can use smoked bacon instead of regular bacon.
• If you prefer a thicker sauce, you can add a teaspoon of cornstarch to the dill cream sauce and cook it over low heat until thickened.
• Serve the rolls with a side of steamed vegetables or a fresh salad to complete the meal.
• Leftover rolls can be refrigerated and enjoyed cold as a tasty snack or added to salads.

Serving advice

Serve the Bacon and Fish Rolls with Dill Cream Sauce hot, alongside a generous dollop of the creamy dill sauce. Garnish with additional fresh dill leaves for an extra pop of color and flavor. Pair the rolls with a side of mashed potatoes or steamed rice to create a satisfying and well-rounded meal.

Presentation advice

Arrange the Bacon and Fish Rolls on a serving platter, ensuring that the bacon-wrapped fish is visible. Drizzle the creamy dill sauce over the rolls or serve it in a separate bowl for dipping. Sprinkle some freshly chopped dill on top for an elegant touch. Serve the dish on decorative plates or with traditional Russian tableware to enhance the presentation.