Sea bass rolls with prosciutto
8 servings
30 minutes
Sea bass rolls with prosciutto are an exquisite dish of Spanish cuisine that combines the delicacy of marine flavors with the richness of meaty notes. The origins of the recipe can be found in Mediterranean traditions, where the combination of fish and cured meat is valued for its balance of textures and aromas. The tender sea bass fillet wrapped in a thin layer of prosciutto develops a crispy crust when baked, while butter adds softness and a velvety taste. Sage leaves add freshness and a hint of spiciness. Baked figs wrapped in prosciutto become an elegant garnish with caramel notes, while passion fruit gives the dish a subtle fruity tang. These rolls are perfect as an appetizer for a festive dinner or romantic evening, impressing guests with their unusual presentation and depth of flavor.
1
Fillet the fresh fish, place the two pieces skin-side down on a board, and season with salt and pepper. Cover each fillet with a thin slice of prosciutto of the same size and place a small piece of butter (about five grams) and a couple of sage leaves on the edge.
- Sea bass: 1 piece
- Prosciutto: 4 pieces
- Butter: 15 g
- Sage: 2 stems
- Salt: to taste
- Ground black pepper: to taste
2
Roll the sea bass fillet into a roulade so that the sage leaves peek out on top. Tie the roulade with kitchen twine or secure it with a wooden toothpick. Place the roulades in a preheated oven at 180 degrees for twenty minutes.
3
Cut the figs into quarters, brush with melted butter, and wrap in prosciutto. Send to the oven with the rolls for five minutes.
- Fig: 2 pieces
- Butter: 15 g
- Prosciutto: 4 pieces
4
Cut each fish roll into four pieces.
5
Pierce each roll with a skewer, decorate with fresh sage leaves (instead of baked ones that can be removed from the rolls) and drizzle a little passion fruit pulp on top. Serve with figs, which should also be skewered for convenience.
- Sage: 2 stems
- Passion fruit: 1 piece