John Myers
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Fish: Sea Bream and Carrot Roll with Cream Sauce, Mushrooms and Mashed Potatoes and Celery Viola
The perfect fish: sea bream and carrot roll with cream sauce, mushrooms and mashed potatoes and celery viola recipe with a picture and simple step-by-step instructions.
Mushroom vegetables
- 200 g King oyster mushrooms
- 25 g Spring onion
- 2 tbsp Spice oil: Herbal oil from my KB
Fish and carrot roll
- 4 piece Sea bream fillets
- 50 g Carrots
- 2 tbsp Peppermint leaves
- Colorful pepper
- Seasoning: Herbal salt “Green Trio” from my KB
- Dried sorrel
Cream sauce
- 200 ml Basic: Fish stock “Klassic Style” from my KB
- 50 ml White wine lovely
- 100 ml Cream 10% fat
- 1 tbsp Lime juice
garnish
- 1 Recipe unit Potato and celery mash “Viola” from my KB
preparation
- Prepare the 1st side dish ‘Potato and celery mash “Viola”‘ according to the recipe
- Clean the mushrooms and cut into thin slices … just wash the green onions and cut into rings
- Wash carrots, peel and cut into thin strips … Wash fish fillets (for fish stock production, see recipe, approx. 800 grams), dab dry and roll up with peppermint, sorrel, pepper, salt and strips of carrots on the meat side and then set
Cook
- Heat the oil in a pan … Fry the mushrooms on all sides until they get color (approx. 10 – 15 minutes) … Fold in the spring onions and simmer them for approx. 3 minutes
- Heat the fish stock in a saucepan … place a saucepan insert in the holes over it and add the fish and carrot rolls and cook covered for about 10 minutes … Remove the fish rolls from the saucepan … Deglaze the fish stock with white wine … Sahara and lime juice , Add salt and pepper and bring to the boil briefly
Serve
- Place the fish roll in one corner of a flat plate, place the mushroom vegetables on the left and potato Sellerei mash on the right next to the fish and serve warm with cream sauce
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