Sea Bass Rolls with Apple Curry Sauce

Ingredients

• 500 g frozen spinach leaves
• 1 red chili pepper
• 3 shallots
• 1.5 tsp rapeseed oil
• 1 tbsp finely ground whole wheat flour
• 450 ml apple juice
• 1 tbsp curry powder
• Salt
• 2 tbsp lemon juice
• 600 g sea bass fillets (12 fillets)
• Pepper
• 1 Garlic clove
• 1 tbsp Olive Oil
• a pinch nutmeg

Instructions

1. 1.

   Thaw the spinach according to package instructions and then squeeze out excess water.

2. 2.

   Meanwhile, halve the chili pepper lengthwise, remove seeds, wash, and slice into thin strips. Peel and chop the shallots; set aside 2 shallots.

3. 3.

   Heat 1 tsp rapeseed oil in a pot. Sauté the shallot in medium heat. Sprinkle flour over it and stir. Add apple juice with chili and curry powder to the pot and reduce by about half over approximately 10 minutes. Season sauce with salt and a splash of lemon juice.

4. 4.

   Meanwhile, wash sea bass fillets, pat dry, drizzle with remaining lemon juice, and season with salt and pepper. Roll each fish fillet and skewer on a wooden stick.

5. 5.

   Bring water with a pinch of salt to a boil in a pot. Place the fish rolls in a steamer basket brushed with remaining rapeseed oil and steam covered over boiling water for about 8–10 minutes.

6. 6.

   In the meantime, peel and chop garlic. Heat olive oil in a large pan. Sauté garlic and remaining shallots until translucent. Add spinach and sauté for 2–3 minutes. Season with salt, pepper, and a pinch of freshly grated nutmeg.

7. 7.

   Distribute spinach on plates, arrange three sea bass rolls on top, drizzle with sauce, and serve.