Plaice rolls in orange sauce

Name: Plaice rolls in orange sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Sultanas; 4 Oranges; 4 TABLESPOONS Sherry (semi-dry / medium); 6 (120 g each) Plaice fillets; 2 TABLESPOONS Lemon juice; 1 potty Chervil or 1 bunch of parsley; 7-10 Tbsp salt, pepper, 2 tablespoons of oil; 1 TABLESPOON Cornstarch; 12 wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Sultanas
4 Oranges
4 TABLESPOONS Sherry (semi-dry / medium)
6 (120 g each) Plaice fillets
2 TABLESPOONS Lemon juice
1 potty Chervil or 1 bunch of parsley
7-10 Tbsp salt, pepper, 2 tablespoons of oil
1 TABLESPOON Cornstarch
12 wooden skewers

Directions

1
Wash the sultanas, drain them. Squeeze 1 orange. Peel 3 oranges so that the white skin is removed completely. Cut out the fillets and collect the juice. Marinate sultanas in the whole juice and sherry for about 2 hours
2
Wash the plaice fillets, dab them dry and cut them in half lengthwise. Sprinkle with lemon juice. Wash the chervil, except for something to garnish, dab off (chop parsley). Distribute on the fillets. Roll up the fillets, season and pin them. Heat the oil. Fry the rolls all around, take them out
3
Bring sultanas with juice, oranges and 200 ml water to the boil in the frying fat. Mix starch and 4 tablespoons of water. Thicken sauce with it, season. Leave the rolls to simmer for 5-7 minutes at low heat. Arrange and garnish
4
served with: wild rice mixture
5
Drink: cool white wine