Plaice rolls with carrot filling
easy
60 mins
60 mins
Ingredients
- 1 Carrot (approx. 120 g)
- 7-10 Tbsp Salt
- 8 Plaice fillets (approx. 70 g each)
- 7-10 Tbsp juice of 1/2 lemon
- 2 TEASPOONS grated horseradish (from the jar)
- 1/2 l White wine
- 1 TEASPOON Peppercorns
- 1 (approx. 800 g) Pointed cabbage
- 10 Shallots
- 1 TEASPOON sauce thickener
- 200 g cold butter
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 7-10 Tbsp Chervil
- 100 g streaky smoked bacon
- 7-10 Tbsp Lemon slices
Directions
- 1
Cut off fine slices from the carrot lengthwise with a peeler. Blanch in boiling salted water for about 3 minutes. Drain. Wash the plaice fillets, dab dry, sour, salt and spread a thin layer of horseradish.
- 2
Put carrot slices on top, roll them up and pin them with wooden skewers. Bring 1/8 litre white wine, 1/4 litre water, salt and peppercorns to the boil. Let fish simmer for about 10 minutes. Clean, wash and cut cabbage into strips.
- 3
Steam in little water with salt and pepper for about 10 minutes. Peel and chop the shallots. Bring to the boil with the rest of the wine and boil down to about 1/3. Quickly stir in sauce thickener and butter in cubes.
- 4
Season to taste, no more cooking! Add the chervil leaves, except for a little bit for garnishing. Dice bacon, leave out crispy. Mix with the drained cabbage. Arrange everything, garnish with lemon and chervil.
- 5
New potatoes taste good with it.
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