Plaice rolls, salmon fillet and broccoli vegetables in crab cream sauce

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Shallot
  • 10 g Lobster Butter
  • 1 TABLESPOON Flour
  • 200 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 8 (à 50 g) Plaice fillets
  • 4 (80 g each) Salmon strips
  • 1 untreated lemon
  • 2 Bay leaves
  • 500 g Broccoli
  • 100 g Deep-sea crab meat
  • 7-10 Tbsp Dill and lemon
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Peel and finely dice the shallot. For the sauce, heat lobster butter in a saucepan and sauté the diced shallots. Dust with flour, sweat briefly and deglaze with cream while stirring.

  2. 2

    Let it boil well and season with salt and pepper. Wash the fish. Roll up plaice fillets and fix with wooden skewers. Wash lemon thoroughly and cut into slices. For the stock, boil up salted water, bay leaves and lemon slices in a shallow pot.

  3. 3

    Add the fish strips and rolls and let them simmer at low heat for about 7 minutes. Cut broccoli into small florets and cook in boiling salted water for 5 minutes. Drain fish and broccoli and arrange on plates with the sauce.

  4. 4

    Shrimps on top and garnish with dill and lemon. Boiled potatoes taste good with it.

Nutrition Facts

KCAL
480 kcal
CARBS
7 g
FATS
31 g
PROTEINS
42 g

Categories & Tags

Main DishesheartyFish