Fish rolls in mustard-orange sauce (lactose free)

Ingredients

• 600 g Fish fillets, cod
• 230 ml Milk, lactose free
• 150 ml Homemade chicken stock
• 75 ml Fresh orange juice
• 2 tbsp Coriander leaves, fresh, chopped
• 3 pcs Eggs, lightly whisked
• 3 pcs Onion, finely diced
• 2 pcs Green chili, seeded and diced finely
• 2 pcs Garlic cloves, minced
• 3 tbsp Parsley, fresh, chopped
• 3 tbsp Lemon juice, fresh
• 2 tbsp Grainy mustard
• 2 tsp Corn starch
• 1/2 tsp Fresh ground salt
• 1/2 tsp Black pepper, ground
• 1/2 tsp Orange rind, finely grated

Method

1. Prepare the fish rolls; wash the fish fillets, apply a little salt on it then set aside.
2. Beat the eggs in a bowl.
3. Finely chop the onions, green chillies, and set it aside too.
4. In a separate bowl, combine 3/4 of bread crumbs, milk, red chilli powder, 1 tablespoon lemon juice, 2 onions, green chillies, coriander, 2 tablespoons beaten egg, and salt to taste.
5. Mix all these ingredients together nicely. This is your stuffing.
6. Now take the fish fillet and pour a little lemon juice on it. Place a little stuffing on one side of fillet and roll. You can use toothpick to secure.
7. Dip the fish into the beaten egg and take a frying pan with enough oil for shallow frying.
8. Fry the fillets until they are well-cooked. Remove toothpicks and set the rolls on paper towels.
9. Prepare the sauce: drain fat from pan; fry onion, garlic, salt, and pepper over medium heat until softened, for 5 minutes.
10. Add stock, orange rind and juice, and mustard; bring to a boil, scraping up any brown bit.
11. Whisk cornstarch with 1 tablespoon water; whisk into pan and simmer until thickened, for 1 minute. Stir in parsley.
12. Return fish rolls into pan then coat with sauce; serve on large plate with sauce all over.