Sea bass rolls with saffron sauce and snow peas

Ingredients

• 2 shallots
• 1 Garlic clove
• 2 sprigs parsley
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 4 sea bass fillets (≈80 g each)
• Salt
• ground pepper
• 150 ml fish stock
• 300 g snow peas
• 300 g kohlrabi
• 3 tbsp cold butter
• 0.5 tsp flour
• 150 ml heavy cream (min 30% fat)
• 5 saffron strands
• Salt
• 1 small dried chili pepper
• 1 pinch grated untreated orange zest

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Peel and finely chop the shallots and garlic. Wash and finely chop the parsley. Roughly chop the pine nuts. Mix all together with olive oil. Rinse the sea bass fillets, pat dry, and season with salt and pepper. Spread the filling on each fillet, roll up, and secure with toothpicks. Place the rolls in a baking dish, pour over fish stock, and bake for 10‑15 minutes.

3. 3.

   Wash the snow peas, trim ends, and blanch in plenty of salted water for about 5 minutes; cool quickly in ice water and drain. Peel kohlrabi and cut into 1 cm cubes; blanch similarly for 5 minutes, then cool and drain.

4. 4.

   Remove the finished fish rolls, wrap in foil, and reserve the stock for the sauce. For the sauce, melt 1 tbsp butter in a small pot, add flour, and roast until golden yellow. Deglaze with cream and reserved stock, add saffron strands, and simmer for 5 minutes. Whisk to froth, season with salt, crushed chili, and grated orange zest, then fold in 1 tbsp cold butter. Heat remaining butter in a pan, add the vegetables, and warm through. Plate the sea bass rolls with sauce and veggies on warmed plates.