Plaice rolls in mustard sauce

Name: Plaice rolls in mustard sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Leeks (leek); 400 g Carrots; 750 g Potatoes; 7-10 Tbsp Salt; 12 Plaice fillets (approx. 60 g each); 100 g smoked salmon; 10 g Butter; 150 ml White wine; 7-10 Tbsp white pepper; 1-2 TEASPOONS sauce thickener; 2 TEASPOONS coarse mustard; 2 TABLESPOONS Schmand; 4 Stem(s) Dill; 12 wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Leeks (leek)
400 g Carrots
750 g Potatoes
7-10 Tbsp Salt
12 Plaice fillets (approx. 60 g each)
100 g smoked salmon
10 g Butter
150 ml White wine
7-10 Tbsp white pepper
1-2 TEASPOONS sauce thickener
2 TEASPOONS coarse mustard
2 TABLESPOONS Schmand
4 Stem(s) Dill
12 wooden skewers

Directions

1
Clean and wash the leek. Peel, wash and thinly slice the carrots. Cut both vegetables into fine 4 cm long strips. Peel and wash the potatoes and cook in salted water for about 20 minutes. In the meantime wash the plaice fillets and dab them dry.
2
Place on a work board with the skin side facing upwards. Cut the salmon into strips of about 3 cm width and lay them on the fillets. Roll up each fillet loosely and pin it with a wooden skewer. Melt butter in a pan. Add vegetables and fish and deglaze with 150 ml water and white wine. Season with salt and pepper, cover and cook over medium heat for 6-8 minutes. Keep fish and vegetables warm. Strain the stock, bring to the boil and stir in the sauce thickener. Let it boil for about 1 minute. Stir in mustard and sour cream and season with salt and pepper.
3
Keep fish and vegetables warm. Strain the stock, bring to the boil and stir in the sauce thickener. Let it boil for about 1 minute. Stir in mustard and sour cream and season with salt and pepper. Wash the dill, dab dry and cut finely. Drain potatoes and sprinkle with dill. Arrange plaice rolls on a bed of vegetables and serve with potatoes and sauce