Sea Bass Roulades with Fennel and Arugula Sauce
Roulades of sea bass with fennel and arugula sauce is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 sea bass fillets (about 60-70 g each, ready to cook, with skin)
- Salt
- Pepper (freshly ground)
- 2 bulbs fennel
- 500 ml fish stock (add more if desired)
- 1 bundle arugula
- 1 Garlic clove
- 100 ml olive oil
- lemon juice (to taste)
Instructions
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1.
Wash the fish fillets, pat dry and season with salt and pepper. Clean the fennel, wash if necessary, quarter it, remove the tough core and slice into thin strips. Lay the fennel strips across the fillets, roll them with the skin side outwards and secure with a wooden skewer.
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2.
Place the fish roulades in a bamboo steamer basket and cover. Heat the fish stock in an appropriate pot or wok, then place the bamboo basket over it. Steam the roulades for 20-25 minutes. In the meantime, rinse, wash, and dry the arugula.
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3.
Peel the garlic and blend it with the arugula and olive oil in a blender. Season with salt, pepper, and lemon juice to taste. Plate the finished roulades on warmed plates and drizzle with the arugula sauce before serving.
