Fish Roulades with Almond Cream and Swiss Chard Leaves, to Couscous

Serves 4Preparation time 45 minutes
4 swiss chard leaves
4 skinless sea bream (each 120 g) alternatively redfish fillets
White pepper from the mill
60 g brown almond butter (available in health food stores or organic food stores)
2 red onions, finely diced
2 cloves garlic, finely chopped
5 tbsp. olive oil
30 g sliced almonds
200 g Couscous
1/2 bunch flat-leaf parsley, finely chopped
375ml vegetable stock
2 tbsp. lemon juice
25 g white almond butter (available in health food stores or organic food stores)
Wooden skewers
Remove chard stalk. Boil in salted water for 3 minutes, rinse in cold water afterwards. Spread on paper towels and pat dry. Season fish fillets with salt and pepper. Brush on one side with 1 tbsp. brown almond butter, distribute the chard leaves it. Brush the chard leaves again lightly with 1 tbsp. almond butter.
Roll fillets from the wider side inwards and secure them with skewers.
For the cous cous, fry onions, sliced almonds and sauté garlic in 2 tbsp. oil. Add couscous and deglaze with stock. Boil briefly. Then let soak, covered without heat supply. Add chopped parsley. Season with salt, pepper and 2 tbsp. lemon juice.
Heat 3 tbsp. oil in a nonstick pan, fry the roulades on all sides for 12 minutes. Mix almond butter and 2 tbsp. hot water.
Remove skewers from the rolls. Serve couscous with fish roulades and the remaining almond butter.