Skewers of Sea Bream Rolls with Mushrooms and Bell Pepper
Skewers of sea bream rolls with mushrooms and bell pepper are a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 80 g small, thin sea bream fillets (about 6 small, thin fillets)
- 2 small carrots
- 2 red bell peppers
- 4 large mushrooms
- Salt
- Pepper
- 8 tsp lemon juice
- 8 stalks lemongrass
- 4 stems fresh oregano
- 2 lemons
Instructions
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1.
Peel the carrots and cut them lengthwise into slices; blanch in boiling salted water for 2-3 minutes, then shock in cold water. Trim the lemongrass and blanch for 3 minutes as well, then cut into 5–7 cm pieces. Wash, trim, halve, deseed, remove white membranes from the bell peppers, and cut into wedges.
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2.
Clean the mushrooms and slice them about 0.5 cm thick.
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3.
Wash the oregano; set aside the upper half of the stems for garnish, finely chop the rest.
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4.
Lay the sea bream fillets side by side, drizzle with lemon juice, season with salt and pepper, place 1–2 carrot strips on each fillet, leave a generous margin at one end, and attach one lemongrass piece to the other end. Wrap the fillet around the lemongrass using the carrot slice. Alternate the fillets with mushroom and bell pepper slices on two long skewers.
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5.
Drizzle the skewers with oil, sprinkle oregano over them, and steam in an Asian steamer basket over hot water vapor for about 15 minutes. Arrange the skewers in a bowl and serve with fresh lemon wedges.
