Plaice rolls Florentine style

Name: Plaice rolls Florentine style
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Plaice fillets (80 g each); 7-10 Tbsp Juice of 1 lemon; 1 collar Dill; 100 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Milk; 2 Bag of mashed potatoes "the loose"; 1 (30 g) Bag preparation for Sauce Hollandaise; 125 g Butter; 100 g Garnelen im See; 7-10 Tbsp Lemon slice; 7-10 Tbsp Grease; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Plaice fillets (80 g each)
7-10 Tbsp Juice of 1 lemon
1 collar Dill
100 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Milk
2 Bag of mashed potatoes "the loose"
1 (30 g) Bag preparation for Sauce Hollandaise
125 g Butter
100 g Garnelen im See
7-10 Tbsp Lemon slice
7-10 Tbsp Grease
7-10 Tbsp wooden skewers

Directions

1
Wash the plaice fillets. Sprinkle with lemon juice and leave to stand. Wash the dill and chop finely, except for something to garnish. Mix cream cheese and dill, season with salt and pepper.
2
Boil 750 ml water and 1 teaspoon of salt. Remove the pot from the heat and add the milk. Stir in the flake puree. Let it cool down a bit. In the meantime dab the plaice fillets dry and spread with the cream cheese.
3
Roll up and fix with wooden skewers. Cover and cook in little boiling salted water for about 6 minutes at low heat. Pour the mashed potatoes into a piping bag with a star-shaped spout. Grease an ovenproof dish.
4
Spray mashed potatoes into the mould as a rim. Drain the plaice rolls and place them in the middle. Heat 125 ml water. Stir in sauce powder with a whisk and bring to the boil. Cut butter into pieces and stir in over low heat.
5
Add shrimp. Pour sauce over the plaice rolls. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Serve garnished with a slice of lemon and dill. Serve with a colourful salad.