Halibut Roulades with Paprika Cream Sauce

Ingredients

• 8 halibut fillets ready to cook about 100 g each (skinless)
• 200 g Green beans
• 200 g baby carrots
• Salt
• white pepper
• 40 g Butter
• 1 onion
• 1 Garlic clove
• 1 red bell pepper
• 1 tbsp Olive Oil
• 1 tsp Sweet paprika powder
• 200 ml fish stock
• 50 g sour cream
• 2 tbsp chopped chives

Instructions

1. 1.

   Preheat the oven to 140°C (275°F) with fan and top heating.

2. 2.

   Rinse the halibut fillets and pat dry. Wash and trim the green beans and baby carrots, peel if desired. Blanch both in salted water for 3-4 minutes until slightly firm. Shock in cold water and drain.

3. 3.

   Season the skin side of each fillet with salt and pepper. Place a few beans and carrots on the center of each fillet, season again, then roll up. Secure with wooden skewers and season the outside with salt and pepper.

4. 4.

   Melt butter and brush an oven-safe dish with it. Place the roulades in the dish and brush with remaining butter. Bake for 15-20 minutes until cooked through.

5. 5.

   For the sauce, peel and finely dice onion and garlic. Wash, halve, clean and dice bell pepper. Sauté all together in hot oil without color for 1-2 minutes. Stir in paprika powder and deglaze with fish stock. Simmer gently for 4-5 minutes until soft. Puree with a hand blender, strain if desired, then bring to a boil again. Reduce to preferred consistency or add more stock. Remove from heat, stir in sour cream, season with salt and pepper.

6. 6.

   Plate the halibut roulades on dishes, spoon some sauce over each, and garnish with chopped parsley.