Fish Rolls With Saffron Vegetables - cooking recipe

Ingredients

1 bunch spring onions, washed and cut lengthwise
16 None sole or flounder fillets
1 None lemon, juiced
2 1/4 lb new potatoes, scrubbed
2 bunches baby carrots, scrubbed, 2-3 left whole, remainder julienned
1/2 cup butter
1 pinch saffron threads
1 tbsp olive oil
1 None small onion, peeled and chopped
1 cup white wine
3 sprigs fresh chervil, chopped, to garnish

Preparation

Blanch spring onions in boiling salted water for 2 mins then plunge in cold water. Sprinkle fish fillets with lemon juice and salt. Arrange 1 spring onion on each fillet, roll up and secure with toothpicks. Set aside.
Cook potatoes in boiling salted water for 20 mins. Cook whole carrots in boiling salted water for 5 mins then add julienne carrots and cook for another 5 mins. Drain. Melt butter in a large heavy-bottomed saucepan, add saffron then potatoes and carrots and toss.
Meanwhile, heat oil and saute onions briefly. Add fish rolls. Deglaze with wine and 2 cups water. Season, cover, and simmer for 10 mins. Serve fish rolls over saffron vegetables and sprinkle with chervil.