Plaice fillets in horseradish sauce

Name: Plaice fillets in horseradish sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Broccoli; 6 Plaice fillets (approx. 150 g each); 4 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Dill; 1/2 bunch Parsley; 150 ml dry white wine; 10 black peppercorns; 7-10 Tbsp 1?2 Bay leaves; 150 g ripened cream; 2 TABLESPOONS Cornstarch; 25 g Radish sprouts; 7-10 Tbsp 2?3 Tsp horseradish (glass); 1 pinch Sugar; 12 wooden skewers; 7-10 Tbsp Lemon, dill and parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Broccoli
6 Plaice fillets (approx. 150 g each)
4 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Dill
1/2 bunch Parsley
150 ml dry white wine
10 black peppercorns
7-10 Tbsp 1?2 Bay leaves
150 g ripened cream
2 TABLESPOONS Cornstarch
25 g Radish sprouts
7-10 Tbsp 2?3 Tsp horseradish (glass)
1 pinch Sugar
12 wooden skewers
7-10 Tbsp Lemon, dill and parsley

Directions

1
Clean and wash broccoli and cut into florets. Cut broccoli stems into slices. Wash the plaice fillets, dab dry and cut them in half lengthwise. Sprinkle with 2 tablespoons of lemon juice.
2
Season with salt and pepper. Wash and pluck the herbs. Place fish fillets next to each other on the work surface and cover with herbs. Roll them up and fix them with wooden skewers. Cook broccoli in boiling salted water for about 12 minutes.
3
Bring 1/4 litre of water, 2 tablespoons of lemon juice, white wine, 1 teaspoon of salt, peppercorns and bay leaf to the boil. Cover the fish rolls and let them simmer at low heat for about 8 minutes. Stir sour cream and starch until smooth.
4
Wash the sprouts and drain well. Lift out fish rolls and keep warm. Sieve the fish stock and bring to the boil again. Stir in sour cream and simmer for about 3 minutes. Season sauce with horseradish, salt, pepper and sugar.
5
Drain the broccoli. Serve with fish rolls and some sauce. Sprinkle with sprouts. Add the rest of the sauce. Garnish with lemon, dill and parsley if desired.