Seabass Rolls with Dried Tomatoes

We will prepare seabass rolls according to a French recipe, with Italian pesto and dried (sun-dried) tomatoes. Serve fish rolls with hollandaise sauce.

Ingredients

Sea bass fish – 400-600 g
Sun-dried tomatoes – 2 wedges + for serving
Pesto sauce (ready-made) – 2 tablespoons + to serve
Green onion – 1 pc.

For the Dutch sauce:

Yolk – 4 pcs.
Butter – 200 g
Lime or lemon (for juice) – 0.5 pcs.
Salt to taste
Ground black pepper – to taste

Directions

First, we cut the fish.
The seabass has a very sharp fin on its back. Therefore, I recommend cutting it straight off with scissors.
Then we remove the tail.
Then – the fins and the head.
With a small sharp knife, we cut the back.
Separate the fillets carefully. We get two halves.
We remove the remaining bones with tweezers – there are very few of them, for which the sea bass is so prized.
We need dried (sun-dried) tomatoes.
And pesto sauce.
Let’s start making rolls.
Put the fillet, apply the pesto, spread it along the entire length.
Place the dried tomato.
And carefully, from the tail, we twist the fillet into a roll.
We put the roll upright. We take a feather of green onions or a green part of a leek, tie a roll in the middle with it, like a string. That’s it, seabass roll is ready!
Place the fish rolls vertically on parchment paper.
And we put it in an oven preheated to 180 degrees for only 15 minutes.
At this time we will make hollandaise sauce. Cut the butter into cubes (it should be at room temperature).
Separate the yolks from the whites.
Beat the yolks. If you have a food processor with a heated bowl, set the temperature to 60 degrees. If not, you will have to cook further in a water bath.
Continuing to beat the yolks, gradually add soft butter to them.
Add the juice of half a lime (1 tbsp) or lemon, with lime the taste will come out brighter. Salt, pepper.
Hollandaise sauce is ready, sea bass rolls too.
Serving. Place fish rolls vertically in the center of the plate. Grease each one with hollandaise sauce. Put some more sauce on a plate.
On the sauce – a slice of dried tomato. On the other hand – a spoonful of pesto sauce, on it – a cherry tomato. The final touch is a few drops of evaporated balsamic vinegar.
Our culinary international masterpiece – sea bass fish rolls with dried tomatoes and hollandaise sauce – is ready!

Enjoy your meal!

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