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Red Snapper Roulade with Clabbard Chesse

Cowgirl Creamery's Clabbard Cottage Cheese has a wonderful tangy flavour that compliments fish very well.

I know it seems weird to pair up cheese and fish. This recipe comes from a little island off the coast of Sothern France, Corsica. In the Corsican version of this recipe sardines are stuffed with a tangy country style cheese. I thought the Clabbard Cottage Cheese from Cowgirl Creamery had a similar flavor so I used it here. I think their Fromage Blanc would work equally as well. Be bold and enjoy this pairing of tangy cheese and fish.

Ingredients

Conversions to European measurements can be found here!

4 thin red snapper filets
3 cups Cowgirl Creamery Clabbered Cottage Cheese, drained
2 eggs, beaten
1/4 cup minced parseley
1 teaspoon course Kosher salt
1 teaspoon fresh cracked pepper
8-10 small bamboo skewers
1/2 cup all purpose flour
1 cup olive oil
1 heavy cast iron frying pan

Procedure

Preheat your oven to 350 degrees

Drain the excess liquid from the cottage cheese by placing it into a large piece of cheese cloth or a seive. If you use the cheese cloth, lay it out flat and spoon the cottage cheese into the middle, bring the corners together and twist the cloth together like you might when you wringout a towel. Twist it gently and place the cheese in a large pasta collander. Let the cheese drain for about 10 minutes. If you have a sieve, set it across a bowl, spoon the cottage cheese into the sieve and let the cheese drain for about 10 minutes

Mix the cheese, parsley, salt and pepper, and eggs in a large bowl. In another bowl coat your Red Snapper filets with the flour. Shake off any excess flour and lay out the filets on a flat surface. Coat one side of the filet with the cottage cheese mixture.

Gently roll the filet lengthwise starting at the thickest end. When you have rolled the filet up secure it in place with bamboo skewers.

Heat the olive oil in the heavy skillet just until it starts to shimmer. When the oil is hot place the rolled filets into the hot oit one by one. Allow them to fry for about 3 minutes then flip them and fry for an additional 3 minutes. Remove the filets from the stove to the oven.

Finish the filets in the oven for about 10 minutes.