1. Put all ingredients mentioned above for marination in blender to make a fine paste.
2. Rub the marination on the fish fillet and prawns.
3. Divide the fish into two lenthwise.
4. Slightly flatten the fish fillet by pressing it.
5. Keep the prawn on the top of the fillet and roll it and pin it up with a tooth pick.
6. Store in a refrigerator.
7. Mean while make the sauce: Soak saffron in warm milk for 10-20 min, add saffron to the cream.
8. Heat the cream; simmer for 5 min.
9. Sear the rolled fish in a hot non-stick pan and put in tray to cook in an oven for 180 deg C for 10min.
10. Serve fish with sauce.

Chef Ethem Aydemir is Sous Chef, Azulia, GRT Grand, Chennai