Seezungenrouladen with Spring Vegetables

Ingredients

• 2 large carrots
• 300 g green asparagus
• 100 g peas (fresh split)
• 8 sea bream fillets
• butter
• 200 g heavy cream
• 1 tsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 100 ml dry white wine
• Salt
• Nutmeg (freshly grated)
• Pepper (freshly ground)
• 1 tsp chili flakes

Instructions

1. 1.

   Peel the carrots and use a vegetable peeler to cut them into very thin slices lengthwise. Wash the asparagus, trim off the woody ends, and slice it lengthwise into thin strips with the peeler. Bring plenty of salted water to a boil and blanch the carrot slices for 1-2 minutes. Remove with a slotted spoon and drain well. Then add the asparagus and blanch for 2-3 minutes. Remove and drain. Finally, blanch the peas for 2-3 minutes, remove and drain.

2. 2.

   Wash the sea bream fillets under running cold water and pat them dry with paper towels. Lay the fillets flat on a work surface, season both sides with salt and pepper, drizzle with lemon juice, and place one wide carrot slice on each fillet (or two side by side). Roll the fillets tightly from the narrow end and secure with a wooden skewer. Melt 1 tbsp butter in a pan over low heat and lay the rolls flat in it. Pour in the wine, cover, and simmer over medium heat for 10-12 minutes until cooked through. Remove the rolls and keep warm. Add 1–2 tbsp butter to the still hot pan (and fish stock) and melt gently. Pour in the cream. Simmer over medium heat while stirring frequently until it thickens into a silky sauce. Season with salt, pepper, and nutmeg.

3. 3.

   Arrange the rolls on plates with the vegetable slices and peas. Drizzle with the creamy sauce and sprinkle with chili flakes before serving immediately. A glass of white wine pairs well.

4. 4.

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