Sea bass rolls with spinach, carrots and oranges

Ingredients

• 1 Shallot
• 1 tbsp butter
• 150 g spinach
• 1 tbsp Crème fraîche
• 2 tbsp grated Gouda cheese
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 3 oranges
• 1 Carrot
• 360 g sea bass fillet (6 fillets)
• wood skewer
• parsley (for garnish)

Instructions

1. 1.

   Wash, trim and rinse spinach until it wilts in a pot of lightly salted boiling water. Drain, shock in cold water and let drain.

2. 2.

   Peel and finely dice shallot; sauté in hot butter until translucent.

3. 3.

   Squeeze spinach to remove excess liquid and mix with shallot, crème fraîche and grated cheese. Season with salt, pepper and nutmeg.

4. 4.

   Peel 2 oranges with a sharp knife, removing all white membranes. Slice the peeled oranges into rounds, then halve each round. Juice the remaining orange. Peel carrot and cut into ~6 cm long sticks or thin slices.

5. 5.

   Rinse sea bass fillets, pat dry and drizzle with a little orange juice; season with salt. Place fillets skin side up on a work surface. Spread spinach filling over each fillet, roll tightly and secure with toothpicks. Cut a 30 cm strip of parchment paper; fold one edge over the rolls to seal. Open the parchment and lay it on a cold roasting rack. Add orange slices, remaining orange juice and carrot sticks, then place the rolled fillets on top. Seal the parchment again and poke several times with a needle.

6. 6.

   Transfer to a preheated oven at 200°C (middle rack) and bake for about 15–20 minutes. Remove the parchment and cut open the top.

7. 7.

   Carefully lift the sea bass rolls and carrot‑orange mix onto warmed plates, garnish with parsley and serve immediately.