Plaice rolls in horseradish sauce

Name: Plaice rolls in horseradish sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Plaice fillets (approx. 150 g each); 4-5 Tbsp Lemon juice; 1 collar dill, 1/2 bunch parsley; 7-10 Tbsp salt, white pepper; 150 ml White wine; 1 TEASPOON black peppercorns; 1-2 Bay leaves; 150 g ripened cream; 2 TABLESPOONS Cornstarch; 25 g Radish sprouts; 2-3 TEASPOONS Horseradish (glass); 1 pinch Sugar; 7-10 Tbsp plain lemon; 12 wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Plaice fillets (approx. 150 g each)
4-5 Tbsp Lemon juice
1 collar dill, 1/2 bunch parsley
7-10 Tbsp salt, white pepper
150 ml White wine
1 TEASPOON black peppercorns
1-2 Bay leaves
150 g ripened cream
2 TABLESPOONS Cornstarch
25 g Radish sprouts
2-3 TEASPOONS Horseradish (glass)
1 pinch Sugar
7-10 Tbsp plain lemon
12 wooden skewers

Directions

1
Wash the fish fillets, dab dry and halve lengthwise. Sprinkle with 1-2 tbsp. lemon juice
2
Wash the herbs, pluck them and chop them coarsely except for a little bit. Place fish fillets next to each other on the work surface and cover with herbs. Season with salt and pepper. Roll up and fix with skewers
3
Bring 1/4 l water, 3 tbsp lemon juice, white wine, 1 tsp salt, peppercorns and bay leaf to the boil. Cover the fish rolls and let them simmer at low heat for about 8 minutes
4
Stir sour cream and starch until smooth. Rinse the sprouts and let them drain. Lift out the plaice rolls and keep warm. Sieve the fish stock and bring to the boil again. Stir in sour cream and bring to the boil briefly. Season sauce with horseradish, salt, pepper and sugar
5
Arrange fish rolls and sauce. Sprinkle with sprouts. Garnish with remaining herbs and lemon slices. Serve with broccoli and rice