Roulades of sea bream with sake rice

Bring to a boil half a litre of water into a saucepan, add sugar, sake and rice and cook over moderate heat and covered container for about 15 minutes.

At the end turn off the heat and let the rice cool.

Meanwhile clean the fish, wash it under running water, dry it and reduce it to fillets.

Put them into a deep dish and moisten with lemon juice stirred citronella crumbled.

Season the fish with salt and ground pepper and a generous and allow it to marinate in a cool place for about half an hour.

Spent the time indicated, lay the fish fillets on the work surface, spread over each a little prepared rice, then always coil them on themselves to form the rolls with rice inside.

Tied each roll with a sprig of chives, then place in the refrigerator for an hour.

When serving, split each roll into two or three round slices, using a sharp knife, and serve with fresh salad.

---ADVICE.

Original and sophisticated, Oriental taste this dish can be served either as a delicate first dish as an appetizer of course varying doses.

The accuracy and elegance of presentation make it suitable also for the most important occasions.