Plaice fillets with shrimps

Name: Plaice fillets with shrimps
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Courgette; 200 g Leeks (leek); 2 TABLESPOONS oil, salt, pepper; 1 TEASPOON Vegetable broth; 3 tablespoons (50 g) Fresh cream; 1 cube (50 g) Crab Soup Paste; 150 g Deep-sea crab meat (shrimps); 4 (80 g each) Plaice fillets; 120 g Long grain rice; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Courgette
200 g Leeks (leek)
2 TABLESPOONS oil, salt, pepper
1 TEASPOON Vegetable broth
3 tablespoons (50 g) Fresh cream
1 cube (50 g) Crab Soup Paste
150 g Deep-sea crab meat (shrimps)
4 (80 g each) Plaice fillets
120 g Long grain rice
7-10 Tbsp Grease

Directions

1
Clean, wash and slice the vegetables. Heat oil. Fry the vegetables in it while turning, season
2
Bring 1/4 l water to the boil. Stir in stock, crème fraîche and soup paste. Simmer for 10-15 minutes, season to taste
3
Rinse shrimps and pat dry. Add one half to the sauce. Wash the fish, dab dry, salt
4
Simmer the rice in 300 ml of boiling salted water over a low heat for about 20 minutes
5
Layer the vegetables in a greased, fireproof dish. Fold the fish over and place it on top of the vegetables. Pour sauce over them. Spread the rest of the shrimps on top. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 20 minutes. Serve with rice
6
Drink: Wine spritzer