Sea bream rolls with shellfish cream
For 4 servings:
• 8 sea breamfillets (skinned and boned)
• 250 g of small prawns
• 1/2 kg of mussels
• 1 glass of brandy
• 2 l of fish stock
• 1 tomato
• 1 tender onion
• 2 leeks
• 2 carrots
• 8 fresh asparagus
• 1 bay leaf
• Garlic
• Salt
• Black pepper
• Extra virgin olive oil
• Parsley
Fish dishes
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PREPARATION
PREPARING THE SHELLFISH CREAM
1. Wash and clean the mussels.
2. Steam them to open them.
3. Remove the flesh and keep the liquid to one side.
4. Chop the onion, leek and carrot and allow them to simmer on a low heat.
5. Add the prawns and fry well.
6. Add the brandy and cook it until the alcohol evaporates.
7. Add the grated tomato, salt and sauté for 2 minutes.
8. Add the mussel flesh, the juice, half of the fish stock and boil it all together for 5 minutes.
9. Blend it all together, add the bay lead and boil on a low heat for 20-25 minutes.
10. Sieve it through a fine colander to make a fine cream.
11. Add the rest of the stock and cook for 10minutes.
PREPARING THE SEA BREAM
1. Season the sea bream fillets.
2. Wash and dry a fresh asparagus tip before adding it.
3. Roll each fillet around the asparagus tip and use a toothpick to keep it together. Brush a little olive oil on.
4. Roast in the oven at 180º for 7 to 10 minutes.
SERVING
1. Pour some of the shellfish cream on the plate.
Place 2 sea bream wraps on the cream.
