Plaice fillet rolls with horseradish sauce

Name: Plaice fillet rolls with horseradish sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 4 Stem(s) Dill; 5 Stem(s) Parsley; 1 untreated lemon; 7-10 Tbsp Salt; 1 TABLESPOON + 1 tsp + 30 g soft butter; 12 Plaice fillets; 30 g Flour; 100 ml dry white wine; 200 ml Vegetable broth (instant); 2 TEASPOONS Cream horseradish; 1 package (250 ml) Soy cream for cooking and refining (Cuisine; alpro soya); 250 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g North Sea crab meat; 7-10 Tbsp wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
4 Stem(s) Dill
5 Stem(s) Parsley
1 untreated lemon
7-10 Tbsp Salt
1 TABLESPOON + 1 tsp + 30 g soft butter
12 Plaice fillets
30 g Flour
100 ml dry white wine
200 ml Vegetable broth (instant)
2 TEASPOONS Cream horseradish
1 package (250 ml) Soy cream for cooking and refining (Cuisine; alpro soya)
250 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g North Sea crab meat
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the potatoes, cut them into pieces and boil them in salted water for about 25 minutes. Wash the herbs, dab dry and chop the leaves finely, except for a dill stalk. Wash the lemon, rub dry and grate the peel thinly. Mix the herbs, lemon zest, 1 tablespoon butter and a little salt. Wash the plaice fillets, dab dry, season on both sides and place on a board with the skin side facing upwards. Spread herb butter on the fillets, roll them up from the head side and pin them with a wooden skewer.
2
Peel onion and cut into fine cubes. Melt 1 teaspoon of butter in a saucepan and fry the onion in it. Add 50 ml white wine and 50 ml broth. Put the rolls into the pot and let them simmer covered at low heat for about 8 minutes. Heat 30 g butter in a small pot. Add flour and sauté. Add 50 ml white wine, 150 ml stock, horseradish and Alpro Soya, stirring continuously. Bring to the boil. Bring milk to the boil. Drain potatoes, mash and stir in the milk. Season the mashed potatoes with salt, pepper and a little grated nutmeg.
3
Add flour and sauté. Add 50 ml white wine, 150 ml stock, horseradish and Alpro Soya, stirring continuously. Bring to the boil. Bring milk to the boil. Drain potatoes, mash and stir in the milk. Season the mashed potatoes with salt, pepper and a little grated nutmeg. Take the rolls out of the pot and keep them warm. Add fish stock and prawns to the sauce and bring to the boil again