Sea Bass Collard Greens Rolls

Ingredients

• 8 large collard green leaves
• Salt
• 500 g sea bass fillet (4 fillets)
• white pepper
• 1.5 tbsp lemon juice
• 250 ml fish stock
• 150 g mixed herbs (e.g., arugula, watercress, red basil, frisée lettuce)
• 1 tsp Pink peppercorns
• 250 g yogurt (3.5% fat)
• 100 ml Vegetable broth
• chili flakes

Instructions

1. 1.

   Wash the collard greens and blanch them in boiling salted water for about 1–2 minutes. Remove, shock in cold water, and drain well. Spread four leaves on a work surface; cut thick strips with a knife if needed. Rinse sea bass fillets under cold water, pat dry, season with salt and pepper, and drizzle with one tablespoon of lemon juice. Place fillets on the collard leaves, fold the sides in, and roll tightly into rolls. Pin with toothpicks if necessary. Place fish stock in a pot, add a steamer basket, and bring to a boil covered. Roughly chop remaining collard leaves and place them in the steamer basket. Lay the sea bass rolls on top and steam covered for about 6–8 minutes until cooked. Meanwhile, wash herbs, shake dry, and roughly tear. Blend 80 g of herbs with peppercorns, yogurt, and vegetable broth until smooth. Season with remaining lemon juice, salt, and chili. Distribute collard greens and leftover herbs on four plates. Remove toothpicks from the rolls, halve them, and place on the vegetables. Drizzle sauce over, sprinkle chili flakes, and serve immediately.