Sea bass rolls with cucumber and lemon

Ingredients

• 12 sea bass fillets (about 60 g each)
• 6 Spring Onions
• 1 untreated lemon (juice and zest)
• 20 ml Noilly Prat
• Salt
• Pepper (freshly ground)
• 1 tbsp butter
• 1 onion
• 1 tbsp Sunflower oil
• 200 ml fish stock
• 50 ml milk
• 1 tsp starch
• 100 g crab meat (or pre‑peeled shrimp)
• cucumber slice for garnish
• lemon wedges for garnish
• tarragon leaves for garnish

Instructions

1. 1.

   Wash the sea bass, pat dry and lay it skin side up on a work surface. Clean and finely chop the spring onions. Mix with lemon juice, zest and Noilly Prat. Spread this mixture over the sea bass fillets and roll them up. Season with salt and pepper and place in a buttered steaming basket. Set the basket in a steamer pot with boiling water, cover and steam for about 5 minutes.

2. 2.

   For the sauce peel and finely dice the onion, sauté it in hot oil. Deglaze with stock and milk. Simmer for about 5 minutes, then puree finely and thicken with starch (mixed in 1 tbsp water). Add the crab meat or shrimp, let simmer for 2 minutes and season with salt.

3. 3.

   Arrange the rolls on preheated plates, spoon sauce over them and garnish with cucumber slices, lemon wedges and tarragon leaves. Serve immediately.