Schollenrolls in Spiced Broth

Ingredients

• 2 sticks celery stalks
• 1 Carrot
• 1 bunch spring onions
• 100 g red onions
• 2 stems fresh tarragon (or ½ tsp dried)
• 400 ml fish stock (from the jar)
• white wine vinegar
• 1 tsp salt
• 3 tbsp white sugar
• 2 tsp mustard seeds
• 4 cloves allspice
• white peppercorns
• 4 scallop fillets (skinless)
• dill for garnish

Instructions

1. 1.

   Clean, wash, and slice celery into thin strips. Peel carrot and cut into thin sticks. Clean, wash, and slice spring onions into rings. Peel onions and dice them. Rinse tarragon, shake dry, and pluck leaves from stems.

2. 2.

   Add fish stock, vinegar, salt, sugar, mustard seeds, allspice, and peppercorns to a wide shallow pot and bring to a boil. Add celery, carrot, and onions; simmer for 3-4 minutes.

3. 3.

   Rinse scallop fillets, pat dry, and cut lengthwise once. Roll scallop fillets and secure with wooden skewers.

4. 4.

   Add tarragon and spring onions to the broth. Place scallop rolls in the broth, remove pot from heat. Let scallop rolls cool in the broth. Garnish with dill.