Seezungen Roll with Rice

Ingredients

• 4 sea bass fillets
• 5 tbsp Lemon juice
• 200 ml fish stock
• 1 bunch arugula
• 2 shallots
• 1 tbsp butter
• 50 g shrimp
• 125 g Basmati rice
• 2 tbsp crème fraîche
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the fish, pat dry, lightly salt and pepper. Drizzle with 1 tbsp lemon juice. Heat the fish stock. Wash the arugula, set aside a few leaves, finely chop the rest. Peel and finely chop the shallots. In a pan heat the butter, sauté the shallots and chopped arugula, pour in the fish stock and bring to a boil. Simmer for 5 minutes, season with 2 tbsp lemon juice, salt and pepper. Roughly chop some arugula leaves, lay them on the fillets and top with shrimp. Lightly pepper and drizzle with lemon juice. Roll up the fillets and secure with toothpicks. In a pot bring salted water to boil, cook rice according to package instructions.

2. 2.

   Transfer the arugula sauce from the pan into a bowl and blend with an immersion blender. Return it to the pan, stir in crème fraîche and reheat. Place the fish rolls in the sauce and let them infuse for 5 minutes. Remove the rice from its packet, press into a heart shape, plate it, and garnish with fish rolls, sauce and arugula leaves.