Plaice rolls in orange sherry sauce

Name: Plaice rolls in orange sherry sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Oranges; 4 TABLESPOONS Sherry (medium); 100 g Sultanas; 16 (à 60 g) Plaice fillets; 1 Pot of chervil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 1 TABLESPOON Cornstarch

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Oranges
4 TABLESPOONS Sherry (medium)
100 g Sultanas
16 (à 60 g) Plaice fillets
1 Pot of chervil
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Oil
1 TABLESPOON Cornstarch

Directions

1
Squeeze an orange. Peel the remaining oranges so that the white skin is completely removed. Remove the fillets with a knife between the parting skins, catching the juice. Mix orange juice and sherry, marinate the sultanas for about 2 hours.
2
Rinse fish cold and pat dry. Pluck the chervil leaves from the stems and spread them on the fillets. Roll up into small rolls. Season with salt and pepper and fry all around in hot oil.
3
Remove from the pan, bring soaked sultanas with liquid and orange filets to the boil in the pan. Mix the starch with 4 tablespoons of cold water until smooth, add to the sauce, bring to the boil again. Season the sauce with salt and pepper, add the fish rolls again and continue cooking for 5-7 minutes at low heat.
4
Arrange in a bowl and garnish as desired with chervil and orange peel. Serve with a long grain wild rice mixture.