For 4 people
For 4 people
Peel the carrots then cut one into tagliatelle and the second dice carrot. Clean the leeks and collect a few strips with a leek and cut the second in dice.
Salt and pepper the merlan fillets then place on each net 3 carrot tagliatelle and 2 leek strips then roll the set and prick the end with a toothpick to keep the roll. Repeat the operation with the rest of the nets.
Boil the vegetable broth with the cream and pour it into a gratin dish. Place the merlan rolls on the sauce. Add a drizzle of olive oil, salt and pepper. Add the thyme and put in the oven for 15 minutes at 180°C.
Heat the olive oil. Add the diced carrots and leeks and jump them for 10 minutes. Add the cooked rice, salt and pepper. Mix and sauté the whole for 8 minutes.
Serve the merlan rolls with the sauce and accompany them with sautéed rice with small vegetables.
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