Herb Fish Rolls
easy
75 mins
75 mins
Ingredients
- 8 individual plaice fillets (approx. 50 g each)
- 4 TABLESPOONS Lemon juice
- 2 Onions
- 3 TABLESPOONS Butter or margarine
- 1 potty Chervil
- 1 collar flat leaf parsley
- 1 TABLESPOON Fresh cream
- 400 g Carrots
- 100 ml Vegetable broth (instant)
- 375 g Potatoes
- 200 g Leeks (leek)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Whipped cream
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Slices of lime or lemon
- 7-10 Tbsp wooden skewers
Directions
- 1
Preparation Wash the fish fillet, sprinkle with 2 tablespoons of lemon juice. Peel onions, dice finely and stew in 1 tablespoon of fat. Cut off half of the chervil. Wash parsley and chervil, carefully dab dry and chop. Crème fraîche whipped, add herbs and diced onion. Spread the fish fillets with it.
- 2
Roll up and fix with wooden skewers. Peel and wash the carrots. Cut half into slices and cook in broth for about 10 minutes. In the meantime peel and wash the potatoes. Clean and wash the leek. Cut potatoes, vegetables and remaining carrots into thin strips of about 5 cm. Sauté in the remaining fat. Season with salt and pepper, add 1/8 litre of water and stew at low heat for 8-10 minutes. Bring 1/4 litre water, remaining lemon juice and some salt to the boil. Covered fish rolls and steam for 8-10 minutes. For the sauce puree carrot slices in the stock. Add cream and season to taste with salt, pepper and nutmeg.
- 3
Sauté in the remaining fat. Season with salt and pepper, add 1/8 litre of water and stew at low heat for 8-10 minutes. Bring 1/4 litre water, remaining lemon juice and some salt to the boil. Covered fish rolls and steam for 8-10 minutes. For the sauce puree carrot slices in the stock. Add cream and season to taste with salt, pepper and nutmeg. Wash the rest of the chervil and remove the leaves. Arrange everything and serve garnished with lime slices and chervil
- 4
Preparation time approx. 1 1/4 hours
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