Sea Bream Roulades with Fennel and Arugula Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 12 Sea bream fillets ((about 60-70 grams or 2 oz each, ready to cook, with skin)
- salt
- freshly ground peppers
- 2 Fennel bulb
- 500 milliliters fish stock (or more, as needed)
- 1 bunch Arugula
- 1 garlic clove
- 100 milliliters olive oil
- lemon juice
Preparation steps
1.
Rinse the fish fillets, pat dry and season with salt and pepper. Trim the fennel, rinse, and cut into thin strips. Lay the fennel strips crosswise on the fish fillets (with the skin side facing outward) and secure with a toothpick.
2.
Place the fish rolls in a bamboo steamer and cover. Heat the fish stock in a wok and set the steamer on top. Cook the rolls for 20-25 minutes. Meanwhile, trim the arugula, rinse, and spin dry.
3.
Peel the garlic and puree together with the arugula and the oil in a blender. Season with salt, pepper and lemon juice. Arrange the finished rolls on warmed plates and serve drizzled with the arugula sauce.
