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Fish and wild garlic rolls with cream and white wine sauce

updated

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Ingredients for 4 servings:

  • 4 pangasius fillets, approx. 200 g each
  • 3 tbsp wild garlic pesto
  • salt and pepper
  • 2 shallots, chopped
  • 1 tbsp butter
  • 200 ml fish stock
  • 100 ml white wine
  • 5 cl sherry
  • 100 ml cream
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a recipe for the steamer

Wash and dry the fish fillets, and cut them in half lengthwise. Brush the skin-side down with wild garlic pesto, roll up, and secure with toothpicks. Place in a perforated cooking container and cook as follows: 85°C – 100% humidity – 12 min. Meanwhile, sauté the shallots in butter, deglaze with wine, fish stock, and a little cream, and reduce by half. Add the sherry. Whip the remaining cream until stiff peaks form. Purée the sauce with a hand blender. Fold the whipped cream into the sauce. Season with salt, pepper, and nutmeg. Serve with rice and spinach.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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