Plaice and salmon rolls au gratin
easy
75 mins
75 mins
Ingredients
- 1 kg Potatoes
- 7-10 Tbsp salt, white pepper, nutmeg
- 500 g leaf spinach
- 1/2 bunch Dill
- 4 Plaice fillets (approx. 150 g each)
- 4 discs smoked salmon (about 35 g each)
- 1 Garlic clove
- 2 Onions
- 7-10 Tbsp Juice of 1 lemon
- 6-8 black peppercorns
- 1 pinch Sugar
- 2 Bay leaves
- 1 TABLESPOON Oil + oil for the mould
- 1/4 l + 5 tablespoons of milk
- 1 TABLESPOON + 75-100 g butter
- 2-3 TABLESPOONS dry. White wine
- 1 Bag "Preparation for Sauce Hollandaise"
- 8 wooden skewers
Directions
- 1
Peel, wash and halve the potatoes. Cook in salted water for about 20 minutes
- 2
Clean, wash and drain the spinach. Wash and finely chop the dill. Wash the plaice fillets, dab dry and cut in half lengthwise. Place on a work surface with the skin side facing upwards. Season with salt and pepper. Halve the salmon slices. Put 1/2 slice on each fillet, sprinkle with dill. Roll up the fillets and pin them down
- 3
Peel and chop the garlic. Peel onions, cut one into slices. Boil up about 3/4 l water, onion slices, lemon juice, peppercorns, salt, sugar and bay leaf in a wide pot. Cook the rolls in it at low heat for about 10 minutes
- 4
Chop 1 onion. Fry with garlic in 1 tbsp. hot oil. Add the spinach and let it collapse. Season with salt and pepper
- 5
Heat 1/4 l milk and 1 tablespoon butter. Drain, steam, add and mash the potatoes. Season to taste with salt and nutmeg
- 6
Lift out the rolls, measure 1/8 l fish stock. Add 5 tablespoons of milk and wine. Stir in sauce powder, bring to the boil. Beat 75-100 g butter in pieces over low heat, season to taste
- 7
Pour the puree as a rim into an oiled fireproof mould. Put spinach in the middle. Spread the rolls on top and pour the sauce over them. In a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C / gas: S
Nutrition Facts
620 kcal
37 g
31 g
43 g
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