Fish Roulades with Apple Slices and Sugar Snap Peas

Ingredients

• 16 Schollenfilets (ca. 50 g each)
• Zitronensaft
• Salz
• 250 g Äpfel
• 1 EL frischer Dill
• 300 g Zuckerschoten
• 50 ml schlagsahne
• 5 Safranfäden
• Pfeffer
• Butter (zum Garen)
• 200 ml trockener Weißwein
• 100 ml Fischfond
• 50 g crème fraîche

Instructions

1. 1.

   Wash and pat dry the Schollenfilets. Cut about 200 g of fish fillets into small pieces, mix with 0.5 TL salt, cover and place in the freezer for about 30 minutes.

2. 2.

   Wash the apples, quarter them, core them, and cut into strips. Wash and finely chop the dill. Wash the sugar snap peas, trim the ends, and cook in plenty of salted water for about 5 minutes until firm; cool quickly and drain.

3. 3.

   In a small saucepan, warm 4 EL of cream and dissolve the saffron strands in it, then let cool. Process the frozen fish fillets with the remaining cream in an electric food processor into a fine filling, then mix in dill and saffron cream and season with pepper.

4. 4.

   Lightly drizzle the remaining fish fillets with lemon juice, salt, pepper, spread some fish filling on the skin side, and roll the fillets from the thick end. Secure the rolls with toothpicks if desired.

5. 5.

   Heat a little butter in a non‑stick pan. Add the rolls, let them brown slightly, pour in wine and fish stock, cover and cook for 5–6 minutes. Remove the fish roulades and keep warm.

6. 6.

   Bring the wine reduction to a boil, reduce slightly, then stir in crème fraîche and whisk with a fork. Add the apple pieces and simmer for about 2 minutes; then add the sugar snap peas, reheat, and season to taste.

7. 7.

   Serve by arranging the fish roulades with sauce, sugar snap peas, and apple slices on a plate.