Fish Rolls With Saffron Vegetables

• 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

1. 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.
2. 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.
3. 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.

spring onions, lemon, new potatoes, baby carrots, butter, saffron threads, olive oil, onion, white wine, chervil

Taken from recipes-plus.com/api/v2.0/recipes/18617 (may not work)