Sea Bass Rolls Filled with Caviar on Egg Cream Sauce
Seezungenröllchen gefüllt mit Kaviar, auf Eierrahmsauce is a recipe with fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sea bass fillets
- 200 ml white wine
- 1 bay leaf
- 1 tsp peppercorns
- 200 g salmon (thin slices)
- 4 tsp Keta caviar
- 2 dill sprigs
- 1 untreated lemon
- Salt
- 1 Shallot
- 200 ml white wine
- 200 ml whipping cream
- 4 egg yolks
- Salt
- white pepper
Instructions
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1.
Wash and pat dry the sea bass and salmon. Place two salmon slices on each sea bass fillet, sprinkle with chopped dill sprigs, and roll up. Secure with toothpicks. Slice the lemon into rounds. Bring white wine to a boil with bay leaf and peppercorns. Place the fish rolls in a steamer basket over the lemon slices, season with salt, cover, and steam for about 8‑9 minutes over gentle heat.
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2.
For the sauce, peel and finely chop the shallot, then simmer with white wine until reduced by half. Strain through a sieve. Whisk the reduced wine with cream and egg yolks, return to the pot, and stir constantly until the sauce thickens slightly—do not boil. Season with salt and white pepper. Spoon a little sauce onto each plate, place the sea bass rolls on top, and distribute salmon caviar over the rolls. Serve immediately and offer any remaining sauce separately.
