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Method :
Lay
the fillets on a board and sprinkle each with a little of the lemon rind.
Add the sprigs of dill or sprinkle each one with a little of the dried
dill. Season and roll up.
Melt the butter in a gratin dish, and add the
wine, lemon juice and a little seasoning. Peel the pawpaw, cut in half
lengthways and remove the seeds. Cut the fruit into thin slices and add to
the liquid.
Stand the rolls of fish in the liquid and cover with greased
greaseproof paper or foil. Poach gently for 10-12 minutes or until the
fish is tender. Remove the fish and keep hot on a warmed serving dish.
Transfer all the cooking liquid to an electric blender and liquidize until
smooth. Return the sauce to the gratin dish, add the cream and check the
seasoning, adding the sugar if required. Heat gently, without boiling,
before serving around the fish.
Serves 4
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