Sea bass rolls
8 servings
30 minutes
Sea bass rolls are an elegant dish of European cuisine that combines the tenderness of sea fish, the aroma of sage, and the rich flavor of prosciutto. The history of this recipe originates from Mediterranean gastronomy traditions where simple yet exquisite ingredients are skillfully combined. Baked sea bass acquires softness while prosciutto adds a savory saltiness. Baked figs with prosciutto are a delightful addition that creates a balance between sweet and salty. Passion fruit adds a special freshness to the dish; its slight acidity accentuates the flavor of the fish and herbs. This delicacy is perfect for a festive dinner or romantic meal where aesthetics and depth of flavor matter. Serving the rolls on skewers makes them convenient for tasting, turning them into an ideal dish for special occasions.
1
Fillet the fresh fish, place the resulting two pieces skin-side down on a board, 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 5 grams) and a couple of sage leaves on the edge.
- Sea bass: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Prosciutto: 4 pieces
- Butter: 15 g
- Sage: 2 stems
2
Roll the sea bass fillet into a roulade so that the sage leaves peek out on top. Tie the roulade with cooking twine or secure it carefully 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 with passion fruit puree on top. Serve with figs, which should also be skewered for convenience.
- Sage: 2 stems
- Passion fruit: 1 piece