Plaice rolls on quinoa with asparagus

Name: Plaice rolls on quinoa with asparagus
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g green asparagus; 1 Onion; 250 g Quinoa; 2 TABLESPOONS Oil; 625 ml Vegetable broth; 12 half plaice fillets (approx. 70 g each); 6 Tl + 1 tablespoon red pesto; 1 TABLESPOON Lemon juice; 5 TABLESPOONS dry white wine

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g green asparagus
1 Onion
250 g Quinoa
2 TABLESPOONS Oil
625 ml Vegetable broth
12 half plaice fillets (approx. 70 g each)
6 Tl + 1 tablespoon red pesto
1 TABLESPOON Lemon juice
5 TABLESPOONS dry white wine

Directions

1
Wash the asparagus and cut off the woody ends. Cut the asparagus diagonally into strips. Peel and finely chop the onion. Rinse quinoa under hot water. Heat 1 tablespoon of oil in a pot.
2
Briefly sauté the diced onion and quinoa. Add stock and simmer covered for about 20 minutes. Stir frequently. Wash the plaice fillets and dab dry. Spread 1/2 tsp. pesto on each side and roll up carefully.
3
Boil up lemon juice, wine, 100 ml water and salt. Put the rolls in. Cover the rolls and let them simmer at low heat for about 8 minutes. Heat 1 tablespoon of oil in a frying pan. Fry the asparagus for about 4 minutes, then add the quinoa.
4
Season to taste with salt and pepper. Arrange the plaice rolls on the quinoa. Mix 1 tablespoon of pesto with 1-2 tablespoons of fish stock and drizzle over it.