Quarantine Cuisine: Haddock Roulade with Spinach, Cheese and Rice stuffing | Downtown Albany

Quarantine Cuisine: Haddock Roulade with Spinach, Cheese and Rice stuffing

Yono's/dp an american brasserie's Chef Yono Purnomo created this recipe for Quarantine Cuisine:

Haddock Roulade with Spinach, Cheese and Rice stuffing
Citrus-Honey Quinoa and Spinach Salad
4 Servings

Note from Chef Yono: As with any recipe, to eliminate the heartache of being halfway through preparing a new dish and realizing you are missing something (often it’s NOT a huge problem but needs managing) read the recipe through twice so you know what you are dealing with. You can adjust the recipe to add things you like or sub items. It’s ok. This recipe looks difficult because there is a lot of printing on the page BUT it’s pretty simple and it maximizes using the items included in our Quarantine Cuisine list of ingredients. Let’s say you don’t have shallots or garlic. Adjust. If you have onion, use that and throw some garlic powder in to compensate. You really can’t destroy this. It will taste good even with some omissions or subs. I promise. Another reason to read through is time management. You can cook the rice and quinoa at the same time (even the day before) so they are both cooled when you need them.


4, 6-8 oz Haddock (or similar) filets (4) (defrost safely if frozen)
1 pkg (10 oz) fresh Spinach ((Set half aside before sautéing to utilize for the Quinoa side dish)
½ C shredded Pepper Jack Cheese
1 clove garlic, minced
1-2 tbsp Olive Oil to sauté
1/4 cup Onions, chopped
1 med shallot, chopped
½ tbsp Paprika
salt and pepper to season
3/4 C (uncooked measure) Minute Rice: Prepared according to package directions and slightly cooled.
½ C Breadcrumbs (half for stuffing, half to sprinkle on the fish before popping in the oven)
1 egg beaten
1 lemon, juiced. Use 1 tablespoon for fish stuffing. Reserve remainder for salad dressing.

(Items needed for the accompanying salad)
1T melted butter or 1T olive oil.
1 orange (skin on, cut in half): Juice ½ of the orange.
Juice of 1 Lemon (reserve half the juice for the dressing below)
½ C Uncooked Quinoa (or lentils or whatever you have in this family…cous cous...you get the idea)
Raw spinach reserved.

Heat oil in saucepan or large sauté pan. (Don’t get distracted here.)
Add garlic, shallot and onion and sauté for a minute or two.
Add half (You are reserving some for the salad) of spinach to pan.
Sauté for about 2 minutes until the spinach has wilted.
Remove from heat.

Put cooked (cooled) rice, grated Jack cheese, 1/3 C breadcrumbs, egg, 1 tablespoon lemon juice, pinch of salt and pepper in a bowl. Add the sautéed spinach. Combine all ingredients gently but thoroughly to make stuffing for the fish.

Set aside to cool enough to handle.

Season fish with salt and pepper.
Place ¼ of the filling onto the center of each piece of fish.
Roll fish up around stuffing. (Roulade)
Place fish seam side down into baking dish.
Toss remaining ¼ C breadcrumbs and Paprika with melted butter or olive oil. Sprinkle on the fish.
Bake at 400 degrees uncovered for 18-20 minutes or until fish flakes easily with a fork.

While fish is baking:

Quinoa and Spinach Salad
Citrus-Honey Vinaigrette

1/2 cup uncooked quinoa (or your sub, based on what you have on hand)
Optional: 1 cup chicken broth or veggie broth (to use in place of water in Quinoa package directions)
The reserved fresh spinach (see above)
The juice and half of the orange from above, sectioned and cut in half.
If you have nuts on hand and enjoy, chop about ½ cup up and toss in.
Juice from lemon used above.

½ Cup of Italian or other bottled dressing you may have on hand
1 tablespoon freshly squeezed lemon juice
2 tablespoons orange juice
1-2 tablespoons honey, add to desired sweetness
Salt and freshly cracked pepper
Have some olive oil on hand to adjust acidity if necessary.

Cook the quinoa according to package directions. (May be done ahead) You can cook it in chicken broth or veggie broth for additional flavor if desired. Fluff and set aside to cool. Meanwhile, prep the dressing. Add all of the dressing ingredients to a bowl or Tupperware with a tight-fitting lid. Either use whisk or shake to combine. Store in the fridge until ready to serve. Prep the rest of the salad: Remove skin from the remaining orange half then separate sections and cut in half horizontally. In a large bowl, add the fresh spinach and cooled quinoa. If quinoa is still warm, it’s fine. Wilted spinach is great!! Add in the oranges, chopped nuts (optional), if you have more jack cheese, throw that in too if you like. Remove the dressing from the fridge, give it a taste. If too acidic for your taste, add ¼ olive oil and give it another shake. Pour over the salad in a portion you prefer. If you like less dressing, just save the rest for later use. Personally, I’d go for the gusto.