Sesamroulade vom Seeteufel

Ingredients

• 500 g black sea bass (have fishmonger fillet and keep bones and skin)
• 500 g white fish bone
• dry white wine
• 4 crushed white peppercorns
• Salt
• whipping cream
• 1 tbsp curry paste (or curry powder)
• 5 tbsp pineapple juice
• 1 tbsp cold butter
• 60 g flour
• milk
• 3 eggs
• 1 tbsp oil
• some clarified butter
• 100 g black sea bass fillet
• 8 tbsp whipping cream
• Lemon juice
• Salt
• 2 kohlrabi
• 1 bunch spring onions
• 2 tbsp butter
• Salt
• ground pepper
• sugar
• 1 egg
• sesame seeds
• 2 tbsp sesame oil

Instructions

1. 1.

   For the stock, rinse fish skin and bones and bring with wine, ½ l water, peppercorns and salt to a boil and simmer gently for 15 minutes. Strain through a sieve, add cream and reduce to ⅛ l. Stir in curry and pineapple juice and let steep another 10 minutes. Add butter flakes and stir.

2. 2.

   For the crepes, whisk flour, milk, eggs and oil into a batter. Heat clarified butter in a pan and bake thin crepes one by one. Place them side‑by‑side on a work surface.

3. 3.

   For the filling, cube 100 g black sea bass and puree with cream. Season with lemon juice and salt. Strain through a sieve and chill.

4. 4.

   For the vegetables, peel kohlrabi and cut into half‑moon segments. Trim and wash spring onions. Cook vegetables separately in hot butter until just tender; add water if needed. Season with salt and pepper. Sprinkle a little sugar over the spring onions.

5. 5.

   Spread fish filling on crepes, slice black sea bass into four thin slices and lay them on the filling. Roll crepes tightly. Brush with beaten egg and sprinkle sesame seeds. Place roulades in a fire‑proof dish and bake covered at 180 °C (or gas level 2–3) for 10 minutes. Whisk curry sauce with an immersion blender. Cut each roulade diagonally into three parts and arrange on plates with sauce and vegetables.