Vegetable Fish Puff Pastry Rolls in White Wine Sauce

For the vegetable-fish puff pastry rolls in white wine sauce, first season the fish fillets with salt and pepper and cut into very small cubes.

Defrost the peas and finely puree with the whipped cream. Season to taste with salt and pepper.

Wash the carrots, peel if necessary and cut into thin strips. Blanch briefly in boiling water.

Roll out the puff pastry and cut in half crosswise. Place the fish in the lower thirds, next to it the pea cream with the carrot sticks. Roll up the puff pastry. Beat the egg and brush the puff pastry with it. Tape the ends well. Bake for about 20 minutes at 180 °C until crispy.

Wash, pluck and finely chop the thyme. Pour the white wine into a saucepan and boil down well. Add the stock and again reduce by half. Add the whipped cream and season with salt, pepper and thyme.

Serve the vegetable-fish puff pastry rolls in white wine sauce.

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