Fish Roulades – Filled with Spicy Orange Cream

Clean the fish fillets, sprinkle with orange juice and season a little with salt. Fillet the orange and cut into small pieces. Mix 1-2 tbsp orange juice with cream cheese. Spread everything evenly on the fillets, roll up and pin with wooden skewers.

For the broth, remove the skin from the onions and cut them into quarters. Place in a saucepan with the remaining ingredients and bring to a boil. Pour in the fish roulades and simmer over moderate heat for 12-15 minutes until tender. Remove the fish from the broth and keep warm.

Sieve the fish stock and measure out a quarter of a liter. Add crème fraîche and orange juice and cook a little. Stir egg yolk with a little sauce and add again.

Rinse tarragon briefly and finely chop the leaves. Add to the sauce form and season repeatedly. Serve with the fish

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