Sea Bass Medallions "Gold Coins"

Ingredients

• 90 g filo dough (3 sheets; frozen)
• 250 g sea bass fillet (2 fillets)
• 1 Garlic clove
• 0.5 tsp sweet mustard
• Salt
• Pepper
• 2 Eggs
• 0.5 bunch Chives
• 0.5 bunch dill
• 30 g sesame seeds (2 tbsp)
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Thaw filo sheets, cut into 4 cm strips and cover with a damp cloth.

2. 2.

   Rinse fish fillets, pat dry, split lengthwise in half and place in a bowl.

3. 3.

   Peel garlic and press through a press directly into the bowl.

4. 4.

   Whisk mustard with salt, pepper and one egg. Fold mixture under the fish pieces.

5. 5.

   Stack two halves of sea bass fillet on top of each other. First wrap tightly in cling film, then in aluminum foil to form a roll and freeze for about 45 minutes.

6. 6.

   Remove rolls from foil and cut into approximately 4 cm thick medallions. Wrap each with a filo strip.

7. 7.

   Separate the second egg and brush the dough edges with the egg white.

8. 8.

   Wash and dry chives and dill.

9. 9.

   Wrap one chive stalk around each fish medallion.

10. 10.

    Finely chop dill, whisk with yolk and sesame in a small bowl.

11. 11.

    Dip each medallion into the yolk mixture on its top side.

12. 12.

    Heat oil in a non‑stick pan. Cook covered over medium heat for 5 minutes. Remove lid and brown each side for 2–3 minutes. Serve with crust facing up.