Seazones Roulades with Grape and Fig Sauce

Ingredients

• 4 seazones fillets
• 2 ripe figs
• 250 g red grapes
• 2 tbsp clarified butter
• Salt
• Pepper
• 30 g Butter
• 1 small grated onion
• 1 small garlic clove (thinly sliced)
• 30 g flour
• 100 ml White wine
• 100 ml Vegetable broth
• 100 ml milk
• 200 ml heavy cream
• Salt
• 1 egg yolk (for binding)

Instructions

1. 1.

   Wash the fish, pat dry, halve and remove any bones. Wash the figs, cut one into cubes, halve the others.

2. 2.

   Place the fillets on top of the cubed figs and some grape halves, roll tightly and tie with kitchen twine.

3. 3.

   Brown the rolls in hot clarified butter until golden all around, transfer to a baking dish, cover with foil and bake at 100°C for about 10-15 minutes.

4. 4.

   For the sauce, sauté the grated onion and garlic in butter. Add flour, stir, lightly brown (light color), then gradually whisk in liquids a little at a time until a thick, lump-free paste forms; then add remaining liquid all at once. Bring to a boil, season as desired, and bind with egg yolk by whisking yolk with some milk and sauce, then quickly fold into the hot but not boiling sauce.

5. 5.

   Add the remaining grapes and warm in the sauce. Spoon the sauce over the fish, garnish with fig halves, and serve.