Plaice rolls on spring vegetables
easy
60 mins
60 mins
Ingredients
- 1 kg new potatoes
- 7-10 Tbsp (e.g. Gloria)
- 2 Federation young carrots
- 1 small onion
- 1 collar Spring onions
- 7-10 Tbsp Salt
- 16 (à 60 g) Plaice fillets
- 7-10 Tbsp Juice of 1 lemon
- 100 g Butter
- 1 Bag of saffron threads (capsule)
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 1/4 l White wine
- 1 potty Chervil
- 7-10 Tbsp wooden skewers
Directions
- 1
Scrape and wash the potatoes. Peel and wash carrots. Leave some green with a few small carrots. Cut remaining carrots into fine strips. Peel and chop the onion.
- 2
Clean, wash and carve the spring onions lengthwise. Blanch in boiling salted water for about 2 minutes. Remove individual leaves. Wash the fish, dab dry, sprinkle with lemon juice and salt.
- 3
Place strips of spring onion on top, roll up and pin with wooden skewers. Cook the potatoes for about 20 minutes in boiling salted water. Cook whole carrots for about 15 minutes, carrot strips for about 7 minutes. Then drain.
- 4
Melt the fat, dissolve the saffron in it, toss the drained carrot vegetables in the fat. Heat the oil, fry the onion briefly, add the plaice rolls. Deglaze with wine and 1/2 litre water. Season with salt and pepper.
- 5
Cover and cook for about 10 minutes. Wash the chervil, dab dry and remove the leaves. Serve fish rolls on saffron vegetables sprinkled with chervil.
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