Sea bass roll
6 servings
50 minutes
Sea bass roulade is an exquisite dish of author cuisine that combines tender fish fillet with a fragrant filling of rice, mushrooms, and aromatic herbs. Sea bass, known for its delicate flavor, harmonizes beautifully with tarragon, shallots, and champignons, creating a rich flavor palette. The crispy dough made from yeast dough transforms the dish into a complete culinary masterpiece. This dish will not only delight gourmets but also adorn any festive table. The finished roulade has an appetizing golden crust, tender texture, and rich taste. It is ideal as a main course accompanied by white wine or a light salad.
1
Mix flour, yeast, sugar, half a teaspoon of salt, two tablespoons of olive oil, one egg, and 60 ml of water in a mixer — the dough will reach the desired consistency in about five minutes. Transfer to a bowl, cover with a lid, and let it sit for a while to rise.
- Wheat flour: 200 g
- Dry yeast: 3 g
- Sugar: 7 g
- Salt: to taste
- Olive oil: 3 tablespoons
- Chicken egg: 3 pieces
2
Boil the rice until cooked, rinse it in a sieve, and place it in a bowl.
- Rice: 100 g
3
Place two eggs in a pot with cold water, bring to a boil, and cook for ten minutes. Let them cool when done.
- Chicken egg: 3 pieces
4
For a cleaned sea bass weighing 300-400 grams, cut off the head. Make a cut along the spine and separate the flesh from the bones. Turn the halves skin-side down and remove the fillet starting from the tail. Trim the edges of the fillet to make it more rectangular. The trimmings will be useful.
- Sea bass: 1 piece
5
Cut the champignons into quarters. Finely chop the shallot, a clove of garlic, and a small bunch of tarragon.
- Champignons: 5 piece
- Shallots: 0.5 head
- Garlic: 1 clove
- Tarragon: 1 bunch
6
Heat a pan over high heat with a tablespoon of olive oil, add the sea bass trimmings for twenty seconds. Season with salt and pepper, transfer to a plate, and set aside. In the pan, add mushrooms and sauté, stirring for about four minutes. Add shallots, then wine, and finally garlic. Season with pepper, and sauté for another minute or two. In a bowl with rice, add the fish trimmings, mushrooms, and tarragon. Season with salt and pepper, and mix.
- Olive oil: 3 tablespoons
- Butter: 1 tablespoon
- Sea bass: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Champignons: 5 piece
- Shallots: 0.5 head
- White wine: 1 tablespoon
- Garlic: 1 clove
- Ground black pepper: to taste
- Tarragon: 1 bunch
7
Divide the dough in half, roll it out, and place half on a baking sheet lined with parchment paper. Salt one fish fillet and place it in the center of the dough. On top, neatly place a filling of rice and mushrooms, and on that, three halves of a boiled egg (if there's enough space, then all four). Complete the structure with the second fillet.
- Sea bass: 1 piece
- Salt: to taste
- Rice: 100 g
- Champignons: 5 piece
- Chicken egg: 3 pieces
8
Brush the edges of the dough around the fish with lightly beaten egg yolk. Cover with the second half of the dough, pressing it to the filling to remove air. Cut the edges, leaving a couple of centimeters from the roll. Brush with yolk and secure the edges with a braid.
- Egg yolk: 1 piece
9
Brush the roll with egg yolk and place it in an oven preheated to 180 degrees. The roll will be ready in twenty-five minutes.
- Egg yolk: 1 piece