Sea Bass Rolls with Apple‑Onion Sauce

Ingredients

• 160 g long‑grain rice
• 320 g sea bass fillet (skinless, 4 fillets)
• Salt
• Pepper
• 4 tsp coarse mustard
• 2 stalks celery
• wooden skewers
• 1 cup (400 ml) fish stock
• 2 apples (e.g., Cox Orange)
• 1 bunch spring onions
• 1 small red chili pepper
• 2 tsp oil
• 2 tsp curry
• lime juice (from 1 lime)
• 1 tsp Cornstarch
• Sugar to taste
• 1 tbsp almond slivers
• 1 tbsp butter

Instructions

1. 1.

   Cook rice according to package instructions.

2. 2.

   Pat sea bass fillets dry and season with salt and pepper. Brush with mustard. Clean celery, rinse, slice into very thin strips and arrange across the fillets. Roll the fillets and secure with wooden skewers.

3. 3.

   Heat fish stock in a pot. Poach the rolls for 6‑8 minutes. Remove with a slotted spoon and set warm. Reduce the stock to half.

4. 4.

   Quarter apples, core, peel, and slice into thin wedges. Clean spring onions, rinse, and cut diagonally into slices. Peel chili, core, rinse, and slice into rings.

5. 5.

   Heat oil in a non‑stick pan. Sauté spring onions, apples, and chili. Sprinkle curry over them, then pour lime juice and fish stock. Bring to a boil. Whisk cornstarch with 1 tbsp cold water until smooth, stir into the sauce, and bring to a second boil. Season with salt, pepper, and sugar.

6. 6.

   Toast almond slivers in a small pan without butter, remove from heat, add butter and let melt briefly, then mix almonds into the rice. Plate the sea bass rolls with sauce and rice.