Rice and fish rolls
Ingredients (serves 1)
  • 2 rice paper wrappers
  • 75 g of fish (hake, monkfish, salmon, rooster, sea bream, mackerel, trout...)
  • 50g of rice
  • 1 tsp honey
  • Salt (skip in case of hypertension or fluid retention)
  • Pepper
  • Parsley
  • Extra virgin olive oil
  • 1. Put the rice in a strainer and wash under running cold water until the starch has been removed and the rice looks transparent.
  • 2. Boil the rice for fifteen minutes in a saucepan with water. Strain the rice and spread out on a flat sur-face to cool.
  • 3. Hydrate the rice papers for a few seconds on a plate with water until they are malleable.
  • 4. Gently remove them from the water and drain. Arrange on a flat surface.
  • 5. Chop the parsley.
  • 6. Steam or microwave the fish. Break it up with a spoon into smaller pieces.
  • 7. Mix the rice with the honey, the fish, a pinch of parsley and season with salt and pepper.
  • 8. Place the mixture on top of the rice paper.
  • 9. Wrap the rolls as with cannelloni.
  • 10. Serve topped with a few drops of olive oil.