Seezung Rolls with Sugar Snap Peas

Ingredients

• 800 g sea bass fillets (16 sea bass fillets)
• 1 EL chopped dill sprigs
• 1 red‑skinned apple
• 100 g Sugar snap peas
• 6 EL whipping cream
• 1 tin saffron strands
• Salt
• pepper (from grinder)
• 1 EL Butter
• 200 ml dry white wine
• 75 g crème fraîche
• dill sprigs (for garnish)

Instructions

1. 1.

   Wash and pat sea bass fillets dry. Cut 4 fillets into small pieces, mix with 1 tsp salt, cover and place in freezer for about 30 minutes.

2. 2.

   Wash apple, quarter, core, and slice into thin strips.

3. 3.

   Heat 4 tbsp cream in a small pot and dissolve saffron strands in it. Process frozen fish pieces with remaining cream in an electric food processor to make a fine filling, then mix in dill and saffron cream, lightly peppered.

4. 4.

   Season remaining fish fillets, spread a little filling on the skin side, and roll from the thick end.

5. 5.

   Heat butter in a pan. Add rolls, pour wine over them, cover and cook for about 7 minutes.

6. 6.

   Remove fish rolls from pan and keep warm.

7. 7.

   Stir crème fraîche into the wine sauce, add apple slices, and simmer for about 2 minutes.

8. 8.

   Blanch sugar snap peas in boiling salted water for 4 minutes, drain and set aside.

9. 9.

   Plate fish rolls with sauce, sugar snap peas, and apple strips, garnish with dill sprigs. Serve.