Sea bass roulade

➊ Separate the sea bass fillet from the skin and remove the fat by carefully scraping off the fat with a knife. Make a stuffing. To do this, break the prawns out of their shells, devein them, season with salt, pepper and a little lime juice and chop finely in the food processor. Gradually add the cream, making sure that the mixture does not become too runny. Finally, fold in some parsley, coriander and lime zest.

➋ Salt the inside of the fish fillets and spray with a little white balsamic vinegar. Place 1 teaspoon of the stuffing on the top of each fillet and roll it up tightly. Secure each roulade with 4 toothpicks crosswise. Grill the fish roulades at an indirect heat of around 200 °C until the core temperature is around 58 °C; the core should still be translucent. (Grilling time around 25 minutes - depends on the actual grill temperature and the size and thickness of the sea bass fillets.)

➌ Then place the fish skin on a hot grill rack at 160 °C until crispy, then break into chips to serve.
Braise the unpeeled sweet potato on the grill at indirect heat of around 160°C for around 60 minutes until the inside is soft. Allow to cool slightly, remove from the skin and mash. Season with salt, pepper and lime juice, and fold in a little butter.

➍ Roast the peppers whole, let them cool slightly and peel off the skin. Then cut the flesh into very fine strips. Marinate with olive oil, salt and pepper.
Serve together and place a piece of crispy grilled fish skin into each fish roulade.