Halibut Roulade

Rinse fish fillets under cold water and pat dry.

Rinse carrots and beans, peel carrots. Blanch both in boiling salted water for 3-4 minutes or until al dente. Rinse with cold water and drain.

Season fish fillets with salt and pepper, place some beans and carrots in the middle of each, roll up and secure with skewers.

Melt butter and butter casserole dish with it. Arrange fish in the dish, drizzle with remaining butter and bake in preheated oven at 140°C (fan 120°C; gas mark 1-2) (approximately 275°F) for 15-20 minutes.

Prepare sauce. Peel onion and garlic and dice finely. Rinse bell pepper, halve and remove seeds and ribs, dice. 

Heat oil in a pan. Saute onion, garlic and pepper on medium heat for 1-2 minutes. Season with paprika, add fish stock and simmer until soft for 4-5 minutes. Puree and strain through a sieve.

Heat up sauce and simmer until desired consistency is reached. Remove from heat, add sour cream and season with salt and pepper.

Rinse chives, shake dry and cut into rings.