Sea Bass Roll
Baking and Desserts | Author's cuisine
⏳ Time
50 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Sea Bass Roll
Ingredients
- Sea Bass - 1 piece
- Wheat Flour - 7.1 oz
- Sugar - 0.2 oz
- Olive Oil - 3 spoons
- Dry yeast - 0.1 oz
- Rice - 3.5 oz
- Chicken Egg - 3 pieces
- Champignons - 5 pieces
- Butter - 1 tablespoon
- Shallot - ½ heads
- Garlic - 1 clove
- Tarragon - 1 bunch
- Apple Wine - 1 tablespoon
- Whole egg - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a mixer, combine the flour, yeast, sugar, half a teaspoon of salt, two tablespoons of olive oil, one egg, and 60 ml of water. Mix until the dough reaches the desired consistency, which should take about five minutes. Transfer the mixture to a bowl, cover with a lid, and let it rest for a while to allow it to rise.
Step 2
Cook the rice until tender. Rinse it in a sieve and transfer to a bowl.
Step 3
Place two eggs in a pot with cold water, bring to a boil, and cook for ten minutes. Once done, cool them down.
Step 4
Remove the head from a gutted sea bass weighing 300–400 grams. Make a cut along the backbone and separate the flesh from the bones. Turn the halves skin-side down and fillet, starting from the tail. Trim the edges of the fillet to make it resemble a rectangle. The trimmings can be used.
Step 5
Cut the champignon mushrooms into quarters. Finely chop the shallot, a clove of garlic, and a small bunch of tarragon.
Step 6
Heat a skillet over high heat with a tablespoon of olive oil, add butter, and toss in the bass trimmings for twenty seconds. Season with salt and pepper, transfer to a plate, and set aside. In the same skillet, add the mushrooms and sauté, stirring, for about four minutes. Then add the shallots, followed by the wine, and finally the garlic. Season with pepper and cook for another minute or two. In a bowl with rice, add the fish trimmings, mushrooms, and tarragon. Season with salt and pepper, and mix well.
Step 7
Divide the dough in half, roll it out, and place one half on a baking sheet lined with parchment paper. Sprinkle salt on one fish fillet and place it in the center of the dough. Carefully mound the filling made of rice and mushrooms on top, and then add three halves of a boiled egg (or all four if there's enough space). Finish the construction with the second fillet.
Step 8
Brush the edges of the pastry around the fish with lightly beaten egg yolk using a brush. Cover with the second half of the pastry, pressing it down onto the filling to remove any air. Trim the edges, leaving a couple of centimeters from the roll. Brush the trimmed edges with egg yolk as well. Seal the edges with a braid.
Step 9
Brush the roll with egg yolk and place it in an oven preheated to 356°F. After twenty-five minutes, the roll will be ready.
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