Stuffed Sea Bass Rolls
Stuffed sea bass rolls are a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sea bass fillets
- 200 g fresh spinach leaves
- 200 g ready‑to‑cook shrimp
- olive oil
- 1 eggplant
- Salt
- pepper (ground)
- juice of one lemon
- 1 tbsp butter
- 3 shallots
- 125 ml fish stock
- 3 limes (juice)
- 1 tsp fennel seeds
- 0.5 tsp ginger powder
- a pinch chili powder
Instructions
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1.
Wash and pat dry the sea bass fillets, drizzle with lemon juice, salt and pepper. Wash spinach, heat 1 tbsp oil in a pan and wilt the spinach until it collapses; season with salt and pepper. Wash eggplant, halve, quarter and slice into thin strips. Quarter the strips again. Soak the eggplant strips in salted water for 10 minutes, then squeeze out excess liquid. Heat 5 tbsp oil in a large skillet and fry the eggplant strips until golden brown. Drain on paper towels, season lightly and set aside.
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2.
Lay the sea bass fillets flat on a work surface and lay spinach along their length. Place several eggplant strips across each fillet and add 50 g of shrimp to each. Roll up the fillets and secure with a wooden skewer. Place the rolls in a steamer basket, drizzle the seasoning liquid over them, and steam for 6–8 minutes.
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3.
For the sauce, peel and finely chop the shallots. Melt butter in a pan and sauté the shallots until translucent. Deglaze with fish stock and lime juice. Add fennel seeds and reduce slightly over medium heat. Season with ginger powder, chili, salt and pepper.
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4.
Plate the finished sea bass rolls on dishes and serve with the sauce.
