Plaice rolls on potato gratin

Name: Plaice rolls on potato gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg potatoes; 7-10 Tbsp salt, white pepper; 30 g butter/margarine; 2 (30 g) go. Tbsp. flour; 1 TEASPOON Tomato paste; 1/8 l White wine or broth; 1 TEASPOON clear broth (instant); 4 Shallots or 2 onions; 3-4 Stem(s) Tarragon; 1/2 bunch Chives; 4 (approx. 500 g) Plaice fillets; 1-2 TABLESPOONS Lemon juice; 1-2 TEASPOONS Mustard; 50 g Deep-sea crab meat

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg potatoes
7-10 Tbsp salt, white pepper
30 g butter/margarine
2 (30 g) go. Tbsp. flour
1 TEASPOON Tomato paste
1/8 l White wine or broth
1 TEASPOON clear broth (instant)
4 Shallots or 2 onions
3-4 Stem(s) Tarragon
1/2 bunch Chives
4 (approx. 500 g) Plaice fillets
1-2 TABLESPOONS Lemon juice
1-2 TEASPOONS Mustard
50 g Deep-sea crab meat

Directions

1
Peel and wash the potatoes and cut them into thin slices. Cook in salted water for about 10 minutes
2
Heat the fat. Sweat flour and tomato paste in it. Stir in wine, 1/4 l water and stock. Simmer for about 5 minutes, season
3
Peel and chop the shallots. Wash and chop the herbs. Mix both. Wash fillets, dab dry, cut in half lengthwise. Sprinkle with lemon juice, salt
4
Spread the fillets with mustard and add 2/3 of the herb mixture. Roll up the fillets, pin them down
5
Wash the crabs, dab them. Drain the potatoes. Put them in a greased casserole dish. Put the rolls and prawns on top. Pour sauce over them. Sprinkle the rest of the herb mixture over the potatoes. Cook in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 25-30 minutes