Sea Bass Rolls with Venus Clams

Ingredients

• 600 g fresh Venus clams
• 4 sea bass fillets (200 g each)
• Salt
• pepper (ground)
• 300 g fresh mushroom
• 1 Shallot
• 1 Garlic clove
• 1 red chili pepper
• 300 ml dry white wine (e.g., Riesling)
• 3 eggs
• 250 g melted butter
• 0.3 g saffron
• chervil (for garnish)

Instructions

1. 1.

   Wash, clean, and de-vein the clams; discard any that do not open. Wash the fillets, pat them dry, cut each into three strips, season with salt and pepper, roll into roulades, and secure with a toothpick. Clean the mushrooms and cut if necessary. Peel and finely dice the shallot and garlic. Wash the chili pepper, halve it, remove seeds, and dice finely.

2. 2.

   Heat oil in a pan and sauté the shallot, garlic, and chili cubes. Add the clams and roulades, pour in wine, cover, and simmer over medium heat for 5–10 minutes until the clams open and the roulades are cooked. Remove the roulades and clams (discard any still closed) and separate the clam meat from the shells. Strain the cooking liquid into a new pot.

3. 3.

   Whisk the eggs with 75 ml of the strained liquid over a hot, non‑boiling water bath until frothy; slowly drizzle in the melted butter while vigorously whisking to form a creamy sauce. Season with salt, pepper, and saffron. In a pan melt butter, sauté the mushrooms, season with salt and pepper. Arrange three roulades with clams and mushrooms on warmed plates, drizzle with sauce, and garnish with chervil leaves before serving.