Side Dishes

Pollock & Bacon Rolls with Spinach Cream

Name: Pollock & Bacon Rolls with Spinach Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5 g Green bell pepper; 10 g Bell pepper; 15 g Spinach; 60 g Low-sodium bacon; 30 g Pollock fillet; 10 g Unsalted butter; 10 g Heavy cream; a few Microgreens

생선베이컨말이

Pollock fillets and colorful peppers rolled in low-sodium bacon and pan-cooked, served with a bright green spinach cream sauce. The spinach sauce flavors the dish instead of added salt.

Pollock & Bacon Rolls with Spinach Cream

15mPrep

15mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Pollock (Myeongtae, Hwangtae & Bugeo)The fish with a dozen names

📘 Cooking basics for this recipe

Korean Knife Cuts: Julienne, Diagonal, Cubes and MoreThe six cuts Korean recipes use, and why each dish calls for its own shape

📝 Step-by-Step Instructions

Julienne the green and red bell peppers into 5 cm strips and purée the spinach.

Pollock & Bacon Rolls with Spinach Cream — step 1

Place a pollock fillet on each bacon strip, top with the peppers and roll up.

Pollock & Bacon Rolls with Spinach Cream — step 2

Melt the butter with the cream to the right consistency, then stir in the spinach purée to make the sauce.

Pollock & Bacon Rolls with Spinach Cream — step 3

Cook the fish and bacon rolls in a hot pan until fully done.

Pollock & Bacon Rolls with Spinach Cream — step 4

Plate with the spinach sauce and garnish with microgreens.

Pollock & Bacon Rolls with Spinach Cream — step 5

📊 Nutrition Facts (per serving)

105.6Calories (kcal)

1.53 gCarbs

18.71 gProtein

10.56 gFat

146.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.