Sea Bass

Ingredients

• 2 egg yolks
• 4 tbsp mustard
• 2 tbsp olive oil
• 100 g semolina
• 200 g Flour
• 300 g sea bass fillet
• Salt
• freshly ground pepper
• 2 tbsp lemon juice
• 4 shallots
• 400 ml fish stock (glass)
• 200 g crème fraîche
• 2 tsp horseradish
• 1 Egg white
• 8 large chives stalks

Instructions

1. 1.

   Whisk the egg yolks with mustard and 1 tbsp oil. Add semolina and flour, knead into a dough, cover and let rest for about 20 minutes.

2. 2.

   Meanwhile wash the fish gently, pat dry, cube, season with salt and pepper, drizzle with lemon juice. Peel and quarter the shallots. Heat 1 tbsp oil and deglaze the shallots with stock, reduce sauce to half. Add crème fraîche and horseradish.

3. 3.

   Roll out dough thinly and cut into ~10 cm circles. Brush each circle with egg white, top with fish cubes, fold into small parcels and tie with chives.

4. 4.

   Bring 2 L salted water to a boil. Gently slide the dough parcels in with a slotted spoon, simmer for about 10 minutes on low heat, carefully remove, drain and serve with horseradish sauce.