Sea bass rolls with white wine sauce

Ingredients

• 6 sea bass fillets (about 100 g each)
• soft butter (for the steaming basket)
• Salt
• Pepper
• 1 untreated lemon (juice and zest)
• 1 Shallot
• 3 tbsp butter
• 1 tbsp flour
• 200 ml dry white wine
• 100 ml fish stock
• 100 ml heavy cream
• 1 tbsp chives sprigs
• chives (for garnish)

Instructions

1. 1.

   Rinse the fillets, pat them dry, cut each in half to make 12 pieces. Roll each piece and place in a buttered steaming basket. Season with salt and pepper. Drizzle with lemon juice and steam over hot water for 8-10 minutes covered.

2. 2.

   For the sauce peel and finely dice the shallot and sauté in 1 tbsp hot butter until translucent. Sprinkle flour, stir briefly, then deglaze with wine. Add fish stock and simmer gently for about 5 minutes. Puree with an immersion blender, add cream, and let it thicken slightly. Stir in remaining butter and lemon zest, whisk briefly to combine. Do not boil further.

3. 3.

   Plate the sea bass rolls with sauce, sprinkle chives on top, garnish with a few chive stems, and serve.