Plaice rolls on spinach

Name: Plaice rolls on spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Spinach; 2 Onions; 1-2 Garlic cloves; 1/4 collar Parsley and Dill; 2 1/2 TABLESPOONS Oil; 4 Plaice fillets (approx. 175 g each); 1 TABLESPOON Lemon juice; 7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid; 7-10 Tbsp white pepper; 1/8 l dry white wine; 250 ml Vegetable broth (instant); 2-3 discs of 1 untreated lemon; 6-8 black peppercorns; 7-10 Tbsp grated nutmeg; 50 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 pinch Sugar; 7-10 Tbsp Pink berries, Julienne; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Spinach
2 Onions
1-2 Garlic cloves
1/4 collar Parsley and Dill
2 1/2 TABLESPOONS Oil
4 Plaice fillets (approx. 175 g each)
1 TABLESPOON Lemon juice
7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid
7-10 Tbsp white pepper
1/8 l dry white wine
250 ml Vegetable broth (instant)
2-3 discs of 1 untreated lemon
6-8 black peppercorns
7-10 Tbsp grated nutmeg
50 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 pinch Sugar
7-10 Tbsp Pink berries, Julienne
7-10 Tbsp wooden skewers

Directions

1
Clean the spinach, wash it thoroughly and let it drain in a sieve. Peel onions and garlic and dice finely. Wash parsley and dill, dab dry and chop finely. Heat 1/2 tablespoon of oil in a small pot, fry half of the onions in it until translucent. Remove from the heat, mix in the dill and parsley. Wash the plaice fillets, dab dry and halve lengthwise.
2
Sprinkle fillets with lemon juice. Season with salt and pepper. Spread one side with onion-herb mixture, roll up tightly and pin with wooden skewers. Bring white wine, stock, lemon slices, peppercorns and a little salt to the boil in a wide saucepan. Add fish rolls and let them simmer covered at low heat for 5-6 minutes. In the meantime, heat 2 tablespoons of oil in a large pot, fry the remaining onions in it until transparent. Add garlic and fry briefly. Add spinach, fry for about 3 minutes until it has collapsed. Then season to taste with salt, pepper and nutmeg. Carefully lift the fish rolls out of the stock, keep warm. Pour the stock through a sieve.
3
Add garlic and fry briefly. Add spinach, fry for about 3 minutes until it has collapsed. Then season to taste with salt, pepper and nutmeg. Carefully lift the fish rolls out of the stock, keep warm. Pour the stock through a sieve. Measure 350 ml. Pour into a pot, add cream, bring to the boil and stir in the sauce thickener. Bring to the boil again and season to taste with salt, pepper and sugar. Arrange fish rolls with the sauce on spinach. Garnish with pink berries, lemon and lime peel and lemon slice. Serve with a long grain wild rice mixture
4
Measure 350 ml. Pour into a pot, add cream, bring to the boil and stir in the sauce thickener. Bring to the boil again and season to taste with salt, pepper and sugar. Arrange fish rolls with the sauce on spinach. Garnish with pink berries, lemon and lime peel and lemon slice. Serve with a long grain wild rice mixture