White fish rolls with shrimps and squid

As the hostess tenderly hugs long-awaited guests at the meeting, so in our rolls, white fish gently squeezes shrimp and squid in their arms. It's good when everything is near, all together, under one cover.

Ingredients

• 4 large dorado or sea bass fillets on skin
• 8 large raw shrimp, peeled
• 200 g squid fillet
• 3 cloves of garlic
• 1 sprig thyme
• 1 egg white
• melted butter
• salt, freshly ground black pepper
• sesame sauce for serving

Directions

1. Peel the skin of the fish from the scales, rinse, dry. Rub the fish with salt and pepper. Cut the shrimp into small pieces.
2. Coarsely chop the squids and place them in the blender bowl. Add peeled garlic, thyme leaves, and protein. Whisk into a smooth paste. Combine with chopped shrimp and season with salt and pepper.
3. Place the filling over each fish fillet and roll. Secure with a toothpick. Place the rolls in a greased baking dish.
4. Preheat oven to 170 ° C. Bake the rolls for 12-15 minutes, depending on the thickness of the fillets. Serve with sesame sauce.