Plaice rolls in saffron sauce
easy
45 mins
45 mins
Ingredients
- 4 Plaice fillets (approx. 200 g each)
- 7-10 Tbsp Salt
- 8 small dill branches
- 1/4 l Vegetable broth (instant)
- 2 TABLESPOONS Lemon juice
- 300 g Tomatoes
- 3 Onions
- 1 kg leaf spinach
- 75 g butter/margarine
- 2 TABLESPOONS Flour
- 100 ml White wine
- 125 g Whipped cream
- 1 Capsule saffron threads
- 125 g North Sea crab meat
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Dill and lemon slices
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Halve the fillets lengthwise and salt them. Roll a dill branch in each half and wrap it with kitchen string. Bring the stock and lemon juice to the boil. Let the plaice rolls simmer for 10-15 minutes over a mild heat, remove and keep warm. Keep the stock.
- 2
Scald the tomatoes, rinse with cold water and peel the skin. Cut tomatoes into quarters, remove seeds and dice. Peel and chop the onions. Wash and clean the spinach. Heat 30 g fat, sweat flour in it and deglaze with wine and cream. Add saffron and simmer for 10 minutes. Add crabs and 6 tablespoons of fish stock and season with salt and pepper. In the meantime heat the remaining fat, sauté the onion cubes in it, add the spinach and let it collapse. Add tomato cubes and season with salt, pepper and nutmeg.
- 3
Heat 30 g fat, sweat flour in it and deglaze with wine and cream. Add saffron and simmer for 10 minutes. Add crabs and 6 tablespoons of fish stock and season with salt and pepper. In the meantime heat the remaining fat, sauté the onion cubes in it, add the spinach and let it collapse. Add tomato cubes and season with salt, pepper and nutmeg. Arrange rolls with spinach and saffron sauce on plates
- 4
Garnish with dill and lemon slices. Serve with a wild rice mixture
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