Creamy vegetables with plaice rolls

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash broccoli and cut into florets. Boil 1/2 litre of unsalted water and cook broccoli for 5-6 minutes. Wash the plaice fillets, dab dry and cut in half lengthwise. Sprinkle the inside of the fillets with lemon juice, salt and roll up. Fix with wooden skewers.

2. 2

   Pour broccoli onto a sieve and collect the vegetable water. Measure 1/4 litre and mix in a pot together with cream and Fix for cream vegetables. Bring to the boil while stirring, place the plaice rolls in the sauce, cover and let them simmer for about 3 minutes at low heat. In the meantime wash the cherry tomatoes, drain well and cut in half. Clean and wash the spring onion and cut into fine rings. Lift the plaice rolls out of the sauce and place them on two preheated plates. Add broccoli, cherry tomatoes and the white spring onion rings to the sauce and simmer for 1-2 minutes. Season with salt and pepper and add to the plaice rolls on the plates. Garnish with lemon slices.

3. 3

   Lift the plaice rolls out of the sauce and place them on two preheated plates. Add broccoli, cherry tomatoes and the white spring onion rings to the sauce and simmer for 1-2 minutes. Season with salt and pepper and add to the plaice rolls on the plates. Garnish with lemon slices. Sprinkle the remaining green spring onion rings on top and serve. Serve with baguette

Nutrition Facts

KCAL
380 kcal

CARBS
15 g

FATS
19 g

PROTEINS
36 g