Plaice fillet with herb sideburns

Name: Plaice fillet with herb sideburns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 2 Onions; 1 piece(s) (approx. 200 g) Celeriac; 1 small stick of leek (leek); 100 ml Noilly Prat (French wormwood); 1 glass (400 ml) Fish stock; 2 stem(s) Basil; 1 Bay leaf; 7-10 Tbsp Pepper; 8 half plaice fillets (approx. 100 g each); 7-10 Tbsp Salt; 3 TABLESPOONS Sunflower oil; 125 ml dry white wine; 800 g Herbal Siddlings; 4 Stem(s) Parsley; 4 TABLESPOONS Fresh cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
2 Onions
1 piece(s) (approx. 200 g) Celeriac
1 small stick of leek (leek)
100 ml Noilly Prat (French wormwood)
1 glass (400 ml) Fish stock
2 stem(s) Basil
1 Bay leaf
7-10 Tbsp Pepper
8 half plaice fillets (approx. 100 g each)
7-10 Tbsp Salt
3 TABLESPOONS Sunflower oil
125 ml dry white wine
800 g Herbal Siddlings
4 Stem(s) Parsley
4 TABLESPOONS Fresh cream

Directions

1
For the sauce, melt 2 tablespoons of fat, stir in flour and sweat for about 2 minutes. Remove the pot from the heat. Peel and chop 1 onion and celery. Clean the leek, cut into rings and wash.
2
Melt 1 tablespoon of fat. Add the vegetables and fry over medium heat for about 5 minutes, turning. Deglaze with Noilly Prat and top up with fish stock. Wash the basil. Season with basil, bay leaf and pepper.
3
Simmer for about 20 minutes. Peel the remaining onion and cut into fine cubes. Wash the fish, dab dry and season with salt and pepper. Put 1 tablespoon of oil and onion in an ovenproof dish.
4
Roll up the fillets loosely and place them in the tin. Pour on wine and cook in the preheated oven (electric cooker: 125 °C/ convection oven: not suitable/ gas: not suitable) for approx. 20 minutes. In the meantime, clean and trim the mushrooms and, depending on their size, chop them if necessary.
5
Wash parsley, shake dry, pluck leaves from the stalks and chop. Heat 2 tablespoons of oil. Add the mushrooms and braise for about 5 minutes, turning. Season to taste with salt and pepper. Fold in parsley.
6
Pour the stock through a fine sieve and collect it. Measure 400 ml and pour it quickly into the roux while stirring. Bring to the boil and simmer for about 2 minutes while stirring. Season with salt and pepper and refine with crème fraîche.
7
Arrange rolls on sauce and mushrooms.