Fish Rolls with Sweet Corn Sabayon Sauce and Stuffed Mini Conchiglie
Main Dishes • World
Description
Fish rolls with sweet corn sabayon sauce and stuffed mini conchiglie
Ingredients
- Vegetables 5 oz
- Conchiglie Pasta 0 oz
- Olive Oil ½ cup
- Sole fillets 6 pieces
- Meyer Lemon Juice 3 tablespoons
- Melted Cheese 0 oz
- Onion ½ head
- Sweet Corn Sticks 5 oz
- Garlic 2 cloves
- Salt to taste
- 10% cream 0 fl oz
- Ground Black Pepper to taste
- Marinated cherries 5 oz
- Arugula 0 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 390°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 390°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.
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