Plaice rolls Finkenwerder species
easy
50 mins
50 mins
Ingredients
- 1.2 kg leaf spinach, 3 onions
- 1 Garlic clove
- 1 TABLESPOON butter/margarine
- 7-10 Tbsp salt, white pepper
- 4 Plaice fillets without skin (approx. 150 g each)
- 1/8 l White wine or broth
- 3 TABLESPOONS Lemon juice
- 6-8 white peppercorns
- 1-2 TEASPOONS Vegetable broth
- 50 g Smoked bacon
- 7-10 Tbsp Grease
- 2-3 TABLESPOONS sauce thickener
- 2-3 TABLESPOONS Sour cream or
- 7-10 Tbsp sour cream, 1 egg yolk
- 8 wooden skewers
Directions
- 1
Sort the spinach, wash well and drain. Peel onions and garlic, dice finely. Sauté garlic and 1/3 onions in hot fat. Add the spinach and let it collapse. Season and drain if necessary
- 2
Wash and dab the fillets and cut them in half lengthwise. Season fillets, roll them up and pin them with wooden skewers
- 3
Boil up wine, 1/8 l water, lemon juice and peppercorns. Add stock. Cover the plaice rolls in the stock and cook over a low heat for about 5 minutes
- 4
Finely dice the bacon and leave it crispy. Add the rest of the onions and fry until golden brown. Put the spinach in a greased casserole dish. Drain the plaice rolls and place on the spinach
- 5
Sieve the stock, bring to the boil and thicken with sauce thickener. Stir in sour cream. First mix the egg yolks with some sauce, then stir into the sauce (do not boil any more!). Season to taste with salt and pepper
- 6
Pour sauce over the plaice rolls. Sprinkle bacon-onion mixture over it. Bake in the preheated oven (electric cooker: 225 °C / convection oven: 200 °C / gas: level 4) for approx. 15 minutes. Served with mashed butter potatoes
Nutrition Facts
390 kcal
7 g
20 g
37 g
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