Sea bass and vegetables spring rolls

Name: Sea bass and vegetables spring rolls
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Yield: 4
Ingredients: 4 sheets Filo dough; 100 g Sea bass; 20 g Herbs; 60 g Red pepper; 80 g Carrots; 40 g Leek; 6 g Salt; 1 g Pepper; 2 g Sesame

Crispy spring rolls filled with seabass and seasoned vegetables, wrapped in pastry and topped with sesame seeds. Light, savoury and oven-baked.

seabass and vegetables spring rolls recipe

Preparation Time:

15 min

Cooking:

21 min

People:

Difficulty:

Medium

Course:

Ingredients

4 sheets Filo dough

100 g Sea bass

20 g Herbs

60 g Red pepper

80 g Carrots

40 g Leek

6 g Salt

1 g Pepper

2 g Sesame

Proceedings

Finely chop all the vegetables, mix the vegetable filangè well in a large bowl and season with salt and pepper.

Take the sheets of roll pastry and stuff all these with an equal portion of vegetables and sea bass.

Close the right and left sides first and then roll the dough with the filling inside, tightening it well.

Place in a glass pan and with the help of a kitchen brush wet the top of the rolls with water. Sprinkle with sesame seeds.

Place the pan on the fourth shelf of the oven and bake in Fan-assisted mode at 170 ° C for 21 min.

Finely chop all the vegetables, mix the vegetable filangè well in a large bowl and season with salt and pepper.

Take the sheets of roll pastry and stuff all these with an equal portion of vegetables and sea bass.

Close the right and left sides first and then roll the dough with the filling inside, tightening it well.

Place in a glass pan and with the help of a kitchen brush wet the top of the rolls with water. Sprinkle with sesame seeds.

Place the dish on the fourth shelf of the Smeg oven with the Smart Cooking function, and select the Special diets> Phyllo dough strudel program

Finely chop all the vegetables, mix the vegetable filangè well in a large bowl and season with salt and pepper.

Take the sheets of roll pastry and stuff all these with an equal portion of vegetables and sea bass.

Close the right and left sides first and then roll the dough with the filling inside, tightening it well.

Place in a glass pan and with the help of a kitchen brush wet the top of the rolls with water. Sprinkle with sesame seeds.

Place the pan on the fourth shelf of the oven and bake in Fan-assisted mode at 170 ° C for 21 min.

Finely chop all the vegetables, mix the vegetable filangè well in a large bowl and season with salt and pepper.

Take the sheets of roll pastry and stuff all these with an equal portion of vegetables and sea bass.

Close the right and left sides first and then roll the dough with the filling inside, tightening it well.

Place in a glass pan and with the help of a kitchen brush wet the top of the rolls with water. Sprinkle with sesame seeds.

Place the pan on the fourth shelf of the oven and bake in Fan-assisted mode at 170 ° C for 21 min.

Sea bass and vegetables spring rolls

Ingredients

Proceedings

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