Fish rolls stuffed with sunflower shoot pesto and soft fennel
Sunflower shoot pesto:
- 1 pot of sunflower shoots
- ½ dl almonds
- ½ dl ground parmesan
- ½ pot of parsley
- ½ lemon (juice)
- olive oil
- a pinch of salt
- 4–8 fillets (approx. 700g) of white fish (e.g. pike-perch, whitefish or flounder)
- 1 fennel
Make the pesto first. Combine almonds, parmesan, sunflower sprouts and parsley in a blender. Add lemon juice and enough olive oil to get a thick herb paste.
Spread the sunflower shoot pesto on the fish and roll the fish into rolls. Secure the rolls with a toothpick.
Cut the fennel into thin slices. Place the fennel as a bed in the steamerpot and place the fish rolls on top of them. Steam for 10 minutes.
Serve with mashed potatoes, for example.
By steaming the fish, you get to enjoy the fish at its best, without frying fat or smoky smells. The glowing green pesto seasons the delicious fish rolls that are steamed on a fennel bed.