* White fish, such as John Dory, is a source of high-quality protein that is also very easy to digest. Other white fish that can be used in this recipe are sole, whiting or hake.


This dish has two very interesting aspects. The fish fillet is boneless... what a treat! And, if you take a little time to present it beautifully, it's perfect for looking like a great chef at a celebratory meal

INGREDIENTS (per person)

For the sauce:


1. Start by getting the fillets from the John Dory to make the rolls. It's easiest to ask the fishmonger to do it for you, but ... don't forget to ask him to give you the head and bones!

2. To prepare the stock, wash the head and bones well and peel the prawns, reserving the shells, and add them to a pan with a drizzle of oil. Turn on the heat and stir for a little while. Then add a couple of large glasses of water, a sprig of parsley and the chopped carrot, season and leave to cook for about 20 minutes.

3. While the stock is cooking, preheat the oven to 200º and prepare the rolls. To do this, spread out the fillets of John Dory (skin side up), sprinkle with a little salt and place 4 peeled, raw prawns at each end. Twist and pierce with a toothpick to hold. 

4. Place the rolls on a baking tray and add a little of the stock you have prepared. Bake for about 10 minutes.

5. While the rolls are being cooked, prepare the sauce. Put a little oil in a frying pan, add the reserved prawns and sauté. Pour the cream over the top and gradually add the stock until it has the consistency you like.

6. Place the rolls on a plate and cover with the sauce, ready!