Fish Rolls with Sweet Corn Sabayon Sauce and Stuffed Mini Conchiglie

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Fish rolls with sweet corn sabayon sauce and stuffed mini conchiglie

Ingredients

Vegetables - 4.4 oz
Conchiglie Pasta - 1.8 oz
Olive Oil - ½ cup
Sole fillets - 6 pieces
Meyer Lemon Juice - 3 tablespoons
Melted Cheese - 0.9 oz
Onion - ½ head
Sweet Corn Sticks - 3.5 oz
Garlic - 2 cloves
Salt - to taste
10% cream - 1 fl oz
Ground Black Pepper - to taste
Marinated cherries - 3.5 oz
Arugula - 1.2 oz
Whole egg - 1 piece

Step by Step guide

Step 1

For the stuffed mini conchiglie, heat 1 tablespoon of olive oil in a skillet and sauté the finely chopped vegetables until soft. Season with salt and pepper and let cool slightly, then mix with grated mozzarella. Cook the mini conchiglie in salted water with 2 tablespoons of olive oil until al dente. Drain the water and fill each mini shell with a small amount of the prepared filling. Preheat the oven to 392°F. Place the baking dish with the stuffed mini shells in the oven for 5 minutes.

Step 2

For the fish rolls, preheat the oven to 392°F. Cut each fillet lengthwise, brush the resulting strips with 4 tablespoons of olive oil and lemon juice, season with salt and pepper, and roll them up. Secure with a toothpick and place in the oven (covering the baking dish with foil) for 25 minutes.

Step 3

For the sweet corn sabayon sauce, heat the remaining olive oil in a saucepan and sauté the onion until soft. Add the finely chopped garlic and sweet corn kernels, cooking for another couple of minutes. Pour in the cream, bring to a boil, reduce the heat, and simmer the vegetables for 10 minutes. Purée the contents of the saucepan, strain through a fine sieve, and return to the heat. Add the yolk and cook, stirring, until the sauce thickens. Season with salt and pepper to taste.

Step 4

To serve, spread a little sauce on the bottom of the plate. Carefully remove the toothpicks from the fish rolls and transfer two of them to the serving plate. Place a few stuffed mini conchiglie next to them. Serve with arugula and cherry tomatoes.