Capelonghe Lyonnaise

Ingredients

Capelonghe Lyonnaise differs from the original Italian dish by incorporating the unique flavors and techniques of Lyonnaise cuisine. The stuffing for the fish rolls is adapted to include ingredients commonly found in Lyonnaise dishes, such as shallots, garlic, and thyme. The cooking method also changes, as the rolls are gently simmered in a rich broth instead of being baked. These adaptations infuse the dish with the distinct flavors and textures of Lyonnaise cuisine, creating a delightful fusion of Italian and Lyonnaise culinary traditions. We alse have the original recipe for Capelonghe veneziane, so you can check it out.

• 4 large fish fillets (such as sole or flounder) 4 large fish fillets (such as sole or flounder)
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/4 cup grated Gruyere cheese 1/4 cup grated Gruyere cheese
• 2 tablespoons butter 2 tablespoons butter
• 1 cup chicken or vegetable broth 1 cup chicken or vegetable broth
• 1/4 cup white wine 1/4 cup white wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 7g, 1g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, melt 1 tablespoon of butter over medium heat. Add the shallot, garlic, and thyme, and sauté until fragrant.
3. 3.
   In a bowl, combine the sautéed mixture with breadcrumbs, grated Gruyere cheese, salt, and pepper.
4. 4.
   Lay the fish fillets flat and divide the stuffing mixture evenly among them. Roll up the fillets and secure with toothpicks.
5. 5.
   In a separate skillet, melt the remaining butter over medium heat. Add the fish rolls and cook until lightly browned on all sides.
6. 6.
   Transfer the fish rolls to a baking dish and pour in the chicken or vegetable broth and white wine.
7. 7.
   Cover the dish with foil and bake for 15-20 minutes, or until the fish is cooked through and tender.
8. 8.
   Remove the toothpicks from the fish rolls before serving.
9. 9.
   Serve the Capelonghe Lyonnaise with the cooking broth as a sauce.

Treat your ingredients with care...

• Fish fillets — Choose fresh and firm fish fillets for the best results. If sole or flounder is not available, you can use other white fish varieties such as cod or haddock.
• Gruyere cheese — If you prefer a dairy-free version, you can omit the cheese or substitute it with a dairy-free alternative like nutritional yeast for a cheesy flavor.

Tips & Tricks

• To enhance the flavor of the stuffing, you can add a splash of lemon juice or a pinch of lemon zest.
• If you prefer a crispy exterior, you can lightly coat the fish rolls with flour before browning them in the skillet.
• Serve the Capelonghe Lyonnaise with a side of roasted vegetables or a fresh green salad for a complete meal.

Serving advice

Serve the Capelonghe Lyonnaise hot, with the cooking broth drizzled over the fish rolls. Garnish with fresh herbs like parsley or chives for an added touch of freshness.

Presentation advice

Arrange the Capelonghe Lyonnaise on a platter, placing the fish rolls side by side. Pour the cooking broth over the rolls, allowing it to pool around them. Sprinkle some fresh herbs on top for an attractive presentation.