New American cuisine

Fish Roll with Carrot Puree

Fish Roll with Carrot Puree
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Fish Roll with Carrot Puree is a light, healthy and fresh dinner. Prepared with stir-fried vegetables and mushrooms, with carrot puree it is a delicious dish for any occasion.

PRE TIME: 20 min
  • 2.5 lb. Whole black bass
  • 1 tbsp. Cooking oil
  • 1 tsp. Whole black peppercorn
  • 3 Medium Garlic cloves
  • 1 Stalk Scallion
  • 1 Stalk Leek
  • 1/3 cup Parsley
  • 2 Pieces Bay leaf
  • 3 1/2 cup Water
  • 1 tbsp. Ginger
  • 1/3 cup Zucchini
  • 1 cup Asparagus
  • 3 tbsp. Leek
  • 1 Pinch Ground salt
  • 2/3 cup Mushroom
  • 2 tbsp. Butter
  • 2 tbsp. Zucchini
  • 2/3 cup Carrot
  • 1 cup Fish stock
  • 1 cup Fish stock, for the sauce
  • 1/2 tsp. Ground salt
  • 1/4 tsp. Ground black pepper
  • Garnish
  • 5 Pea shoots
  • 4 Cherry belle radish slices
  • Parsley, to taste
Cut off the head of the whole fish, then follow the direction from the head to tail fillet the fish, cut the fishbone into small chunks, cut the fish head in half.
Heat a skillet, add oil, sear the fishbone in the pan, add whole peppercorns, 3 garlic cloves, sear until golden brown, then add a stalk of green onion, a stalk of leek, a bundle of parsley, 2 bay leaves, pour some water then turn to high heat to boil, skim off the scum, turn to low heat simmer for 30 minutes.
Trim off the fishbone on the side of the fillets, then cut the fillets into butterfly slices, when butterfly the fillets, do 2 times cut, 1st cut to the bottom but not all the way down, 2nd cut all the way down, tile the butterflyfish fillets layer by layer, add to a plate for late use.
Slice the ginger, zucchini, cut whole bundle asparagus in half, then keep the upper part for later use, peel the carrots and slice, slice the leek, add everything to the plate for later use.
Filter out the fish stock into a bowl, heat another skillet, melt butter in a pan, add leek shreds and carrot shreds, stir fry, add fish stock (do not add too much fish stock, under the level of the carrots and zucchini shreds is good) when the soup comes to boil, add the fish rolls onto the vegetable shreds, cover bring to steam for 4 minutes.
Transfer the fish roll to a plate with a fork, be careful to keep the shape of the fish roll.
Add another portion of the fish stock to the pan, add salt and black pepper, mix well in the pan, bring to a boil, then turn off the heat.
Add the cooked vegetables to the blender, blend into a vegetable puree, add to a bowl.
In a service plate, add vegetable puree, then add fish roll onto the puree, garnish with pea shoots, cherry belle radish, and parsley, enjoy!
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