Mushroom stuffed fish rolls with white wine sauce

Complicated but worth it.


  • 6 Basa Fillets 20 cm long, 8 cm wide (or any boneless fish)
  • 200 g Mushrooms, chopped small
  • 1 Onion, chopped small
  • 4 cloves of Garlic, chopped small
  • 4-5 Tbsp of Breadcrumbs
  • 1/2 Tbsp Chilli Flakes
  • 4 Tbsp Walnuts, small pieces
  • 4 Tbsp of Chives
  • 1 cup White Wine
  • 1/2 cup Water
  • 2 Tbsp White Flour
  • 2 Tbsp Butter (sauce)
  • 2 Tbsp olive oil (frying)
  • 1/2 cup Sour Cream/Yoghurt
  • Salt and Pepper to taste
  • Fresh Salad to serve


Fry the garlic, then onions and add the mushrooms. Season and cook till mushrooms are soft and the water has evaporated.

Take off the flame and throw in the chopped walnuts, breadcrumbs, chilli flakes and 2 tbsp of chives. If the mixture does not hold together, add more breadcrumbs.

Sprinkle salt and pepper on each fillet and roll around the stuffing. Seal with toothpicks.

Boil 1/2 cup water and 1/2 cup wine. Add the fish rolls, cover and cook for 4 minutes or till the fish becomes white from translucent. With a pair of tongs, pick them and place them in a baking dish.

Retain the left over water-wine mix. Add 2 Tbsp butter and let it simmer.

Mix 1/2 cup yoghurt with 2 Tbsp white flour and pour in the simmering white wine liquid. Add 1/2 cup wine, chives and season it. Let it cook till it reaches a thick consistency.

Poor over the fish rolls in the baking dish. Bake in a pre-heated oven at 200 oC for 20 mins or till the sauce starts to turn golden brown on the top.

Serve with salad.

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