Plaice rolls

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the plaice fillets, dab dry, cut in half lengthwise, sprinkle with 1 tablespoon lemon juice and chill. In the meantime wash parsley and chop it up to 4 leaves. Wash the tomatoes, peel them spirally with a peeler and turn them into a rose. Clean the mushrooms, cut fine strips from the centre of the mushroom head with a knife and sprinkle with the remaining lemon juice. Salt the plaice fillets, sprinkle them with parsley with the darker side of the skin facing upwards and roll them up.

2. 2

   Heat white wine in a pan, place the plaice rolls in the pan, cover them and let them simmer at low heat for about 8 minutes. Wash the salad and pluck into bite-sized pieces. For the vinaigrette, mix vinegar, oil and 3 tablespoons of water. Season to taste with salt and pepper. Remove the plaice rolls and keep warm. Mix cream and flour, add to the fish stock, bring to the boil. Take off 2 tablespoons. Stir crayfish paste and 100 ml water into the remaining sauce, bring to the boil. Arrange salads, tomato roses and mushrooms on plates, sprinkle with the vinaigrette.

3. 3

   Mix cream and flour, add to the fish stock, bring to the boil. Take off 2 tablespoons. Stir crayfish paste and 100 ml water into the remaining sauce, bring to the boil. Arrange salads, tomato roses and mushrooms on plates, sprinkle with the vinaigrette. Pour a large red sauce mirror, use a tablespoon to draw 3 thin lines from the white sauce in each case and use a wooden stick to draw them outwards. Place one plaice roll each on the sauce plate and serve garnished with parsley leaves

4. 4

   Preparation time approx. 45 minutes