Plaice fillet rolls on celery vegetables
easy
30 mins
30 mins
Ingredients
- 4 stalks of celery
- 8 (70 g each) Plaice fillets
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 1/8 l clear broth (instant)
- 2 big red grapefruits
- 3 TABLESPOONS Walnut kernels
- 2 TABLESPOONS liquid honey
- 100 g Whipped cream
Directions
- 1
Clean and wash the celery. Put some fresh green aside for garnishing. Cut the celery into long, diagonal pieces. Wash the plaice fillets, dab dry and sprinkle with lemon juice.
- 2
Lightly salt and sprinkle with pepper, roll up. Heat oil in a pot and sauté celery in it. Pour the stock, bring to the boil and place the plaice rolls on the vegetables. Cover and cook over a low heat for 5-7 minutes.
- 3
Peel red grapefruit so that the white skin is completely removed. Cut out fillets between the parting skins. Roast walnuts in a pan without fat. Stir in honey and let the walnuts caramelize slightly.
- 4
Stir in cream and bring to the boil. Season to taste with salt and pepper, add 2 tablespoons of celery stock and let the liquid boil down a little. Add the grapefruit fillets to the sauce and warm up briefly.
- 5
Remove the plaice fillet rolls and keep warm. Drain the vegetables and add to the grapefruit and nut sauce. Pour onto plates. Arrange fish on top. Garnish with celery green. Serve with rice.
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