Plaice rolls with herb sauce, lime sauce and rice
easy
35 mins
35 mins
Ingredients
- 4 double plaice fillets (approx. 150 g each)
- 2 Limes
- 1 collar Chervil
- 1/2 bunch Parsley
- 1/2 Beet Cress
- 200 g Double cream cream cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 200 g Long grain rice
- 1 little box Saffron threads
- 250 ml Vegetable broth (instant)
- 100 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 1 Lime for garnishing
Directions
- 1
Wash the plaice fillets, dab dry, cut in half lengthwise. Wash the limes, grate dry and grate the skin, squeeze 1 lime. Sprinkle plaice fillets with 1 tablespoon lime juice, chill.
- 2
Wash the chervil and parsley and dab dry. Cut the cress from the bed. Put some chervil and cress aside for garnishing. Chop the rest of the herbs finely. Mix herbs with cream cheese, season with salt and pepper.
- 3
Put rice with saffron in boiling salted water and let it swell for about 20 minutes at low heat. In the meantime, salt the plaice fillets, brush them with the herb cream cheese with the darker side of the skin facing upwards and roll them up.
- 4
Heat the stock in a frying pan, place the plaice rolls in it, cover them and let them simmer at low heat for about 8 minutes. Remove the plaice rolls and keep warm. Add cream, remaining lime juice and zest to the stock and bring to the boil.
- 5
Stir in the sauce thickener and bring to the boil again. Season sauce with salt and pepper. Drain the rice. Serve fish with sauce and rice. Garnish with put aside herbs, lime slices and lime wedges.
Nutrition Facts
560 kcal
46 g
27 g
36 g
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