I know. You were expecting to see something along the lines of white fish “sausages” with spinach inside as opposed to what I’ve posted here: something resembling scrambled eggs with spinach on top of a tomato puree. Well, I’m not sure what happened. Everything in the prep came together quite easily, considering that my first two readthroughs of this recipe left me with the impression that this dish was somewhat difficult.
I successfully rolled up the cod mousse with spinach filling into sausages, but I think I didn’t layer the fish mousse thick enough on the plastic wrap. Maybe I didn’t roll them tight enough or I didn’t twist the ends of the plastic enough. Because when I checked on the “roulades” halfway through steaming, the cod mousse had oozed out into the steamer basket. I fished out the plastic wrap and let the cod finish steaming. When it was done, I tasted it with the tomato puree, and it was actually pretty good! Though, I did think I was eating garlicy scrambled eggs with spinach for a minute before I tasted the cod’s fishiness. Oh, and I had to throw out my steamer basket.
I took a stab at this dish, but I probably won’t try to make the roulade part again. The dish was tasty enough, but to quote Gaye at Laws of the Kitchen, why waste good fish by processing it up with egg white and cream to make fish sausages when unadulterated fish tastes so much better.
My attempt at Dorie’s cod and spinach roulades was made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.