Stuffed Sea Bass Rolls

Ingredients

• 300 g carrots
• 350 ml vegetable broth
• 250 g zucchini
• 1 untreated lemon
• 800 g sea bass fillets (8 fillets)
• Salt
• Pepper
• 800 g firm boiling potatoes
• 1 Tbsp starch
• 1 egg yolk
• 100 g Sour cream
• sugar
• 1 bunch flat parsley

Instructions

1. 1.

   Peel and slice carrots lengthwise into thin strips with a vegetable peeler. Bring 250 ml vegetable broth to a boil and cook the carrot slices for 1 minute until sparkling. Remove with a slotted spoon, shock in cold water, and drain. Set aside the broth. Peel zucchini and slice with a vegetable peeler. Wash lemon hot, dry, grate 1 tbsp zest, then juice it. Rinse sea bass fillets, pat dry, and season with 2 tbsp lemon juice, salt, and pepper. Place carrot strips on each fillet, sprinkle with lemon zest, add zucchini slices, roll the fillet from the short side, and secure with toothpicks. Set aside in a covered steamer basket.

2. 2.

   Wash potatoes and cook with skins on for about 25 minutes until tender. Meanwhile bring the vegetable broth to a boil in a large pot, place the steamer basket over it, cover, and steam the sea bass rolls at medium heat for about 8 minutes.

3. 3.

   Keep the sea bass rolls covered in a preheated oven at 80°C to stay warm. Strain the broth, top up to 250 ml, and bring to a boil. Whisk together 3 tbsp cold water and starch, stir into the broth while boiling briefly. Reduce heat, whisk egg yolk and sour cream, then fold into the sauce without further boiling. Season the sauce with lemon juice, salt, and a pinch of sugar; keep warm. Drain potatoes, let them steam dry, and peel. Roughly chop parsley and stir it into the sauce. Serve the sea bass rolls with the parsley sauce and boiled potatoes.