Zucchini Fish Rolls
Zucchini fish rolls are a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g sea bass fillet
- 4 tbsp olive oil
- 0.5 lemon (juice)
- Salt
- Pepper (freshly ground)
- 4 young zucchini
- 6 zucchini flowers
Instructions
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1.
Heat water in a pot to about 70°C. Rinse the fish fillets, pat dry and cut into eight equal pieces. Cut matching pieces of foil, lightly brush the center with oil. Drizzle the fish pieces with lemon juice, season with salt and pepper, then wrap each piece in foil. Seal the ends tightly and place them in the water to cook for 10 minutes.
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2.
Meanwhile wash the zucchini and using a sharp knife (or vegetable peeler) cut off the green flesh around the stem about 1/2 cm thick and slice it into strips. Use the remaining zucchini flesh for another dish such as soup.
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3.
Blanch the strips in salted water for about 30 seconds, drain and shock them in cold water. If necessary rinse the flowers gently and pinch off the pistils. Split two flowers into petals and briefly sauté them in the remaining oil, seasoning with salt and pepper.
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4.
Carefully unwrap the fish and wrap each piece in a zucchini strip. Arrange on a plate with the remaining strips and sautéed flowers, garnish with the remaining four zucchini flowers, and serve.
