Gratinated herb plaice rolls

Name: Gratinated herb plaice rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 double plaice fillets (approx. 150 g each); 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch parsley, chives and dill; 250 g Whipped cream; 1/8 l White wine; 2 TABLESPOONS Dijon mustard; 1 TABLESPOON sauce thickener; 100 g Deep-sea crab meat; 7-10 Tbsp lemon wedges, dill and parsley; 8 little wooden skewers; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 double plaice fillets (approx. 150 g each)
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch parsley, chives and dill
250 g Whipped cream
1/8 l White wine
2 TABLESPOONS Dijon mustard
1 TABLESPOON sauce thickener
100 g Deep-sea crab meat
7-10 Tbsp lemon wedges, dill and parsley
8 little wooden skewers
7-10 Tbsp Grease

Directions

1
Wash the fish, dab dry and cut through once lengthwise. Sprinkle with lemon juice and season with salt and pepper. Wash parsley, chives and dill and dab dry. Chop parsley and dill finely, cut chives into small rolls.
2
Mix the herbs. Spread half of the herbs on the plaice fillets, roll them up and pin them with a wooden skewer each. Place the plaice rolls in a lightly greased casserole dish. For the sauce, bring cream and wine to the boil in a saucepan.
3
Add mustard and remaining herbs and stir in. Add sauce thickener while stirring and bring to the boil again. Season to taste with salt and pepper. Pour sauce over the plaice rolls and sprinkle with crabs.
4
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes. Serve garnished as desired with lemon wedges, parsley and dill. Boiled potatoes taste good with it.