Stuffed Bream Fillets with Fruity Horseradish Sauce

Ingredients

• 8 bream fillets (ready‑to‑cook, skinless, about 80 g)
• 1 large apple
• 1 tsp freshly grated horseradish
• Salt
• Pepper (freshly ground)
• 1 tsp lemon juice
• 1 Shallot
• 5 tbsp cold butter
• 100 ml cider
• 100 ml fish stock
• 300 g waxy potatoes
• 4 thin baguette slices (cut diagonally)
• 2 tbsp olive oil
• 1 tbsp dried thyme
• 0.25 tsp Chili flakes
• 80 ml heavy cream
• 1.5 tbsp cream horseradish
• 1 tsp freshly chopped dill
• 2 tsp freshly grated horseradish (for sprinkling)
• herbs (optional)
• cress (optional)

Instructions

1. 1.

   Wash and pat the fish fillets dry. Peel, quarter, core, and finely grate the apple. Mix with horseradish, salt, pepper, and lemon juice.

2. 2.

   Spread the apple‑horseradish mixture over the fillets, roll them up, and secure with a toothpick.

3. 3.

   Peel and finely chop the shallot. In a pot melt 1 tbsp butter and sauté the shallot until translucent. Deglaze with cider and stock, bring to a boil, add the fish rolls, reduce heat, cover, and simmer for about 8 minutes on low heat.

4. 4.

   Meanwhile peel, wash, and dice the potatoes into very small cubes.

5. 5.

   In a hot pan with 2 tbsp butter fry the potato cubes, turning occasionally, for 5–8 minutes; season with salt and pepper.

6. 6.

   Brush baguette slices with oil and crisp them in another pan until golden‑brown. Sprinkle with thyme and crushed chili flakes, then lightly salt.

7. 7.

   Remove the fish rolls from the broth, set aside, and keep warm.

8. 8.

   Stir cream and cream horseradish into the broth, bring to a boil, season with salt and pepper, then whisk in cold butter with an immersion blender. Whisk the sauce until frothy and fold in dill.

9. 9.

   Arrange the fish rolls with potato cubes on a plate, drizzle with sauce, top with a baguette slice, and garnish with freshly grated horseradish, herbs, and sprouts before serving.