Crab Tails Fish Rolls with Paprika Sauce

For the sauce, cut the peppers in half, remove the seeds and place them skin side up on a tray with thyme. Drizzle with 3 tbsp. olive oil and cook in the heated oven on the middle shelf at 150 °C (gas 1-2, convection oven not recommended) for half an hour. 2.

Then remove from the heat and remove the skin. Cut yellow bell pepper into 1/2 cm cubes and set aside. Finely dice garlic and shallot. Heat remaining olive oil and briefly sauté red bell pepper with garlic, shallots and paprika powder. Add white wine, stock and whipping cream. Cook for 5 minutes over medium heat. Then finely grind with electric hand blender. Add yellow bell pepper cubes and season with salt and freshly ground bell pepper. Keep warm. Just before serving, fold in the whipped cream.

3. for the crab tails-fish rolls, turn the crab tails and fish through the coarse disk of the meat grinder (or chop very finely with a large knife). Halve the pepper lengthwise, remove the seeds and dice very finely with the garlic. Mix both with egg and the parsley into the crab tails-fish mixture. Season with salt, pepper and juice of one lemon. Leave to cool for 30 minutes.

Fill the mixture into a piping bag without a nozzle (diameter approx.

2-3 cm). Then squirt elongated strips onto the surface and cut them into 5-6 cm long pieces. Heat olive oil in a large non-stick frying pan.

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