Plaice rolls with herb seitlings

Name: Plaice rolls with herb seitlings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 200 g Celeriac; 150 g Leeks (leek); 3 TABLESPOONS butter/margarine; 100 ml Noilly Prat (dry French wormwood); 1 glass (400 ml) Fish stock; 2 stem(s) Basil; 1 Bay leaf; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 4 Plaice fillets (approx. 150 g each); 1/8 l dry white wine; 500 g Herbal Siddlings; 1/2 bunch Parsley; 2 slightly heaped tbsp. flour; 4 TABLESPOONS Fresh cream

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
200 g Celeriac
150 g Leeks (leek)
3 TABLESPOONS butter/margarine
100 ml Noilly Prat (dry French wormwood)
1 glass (400 ml) Fish stock
2 stem(s) Basil
1 Bay leaf
7-10 Tbsp Pepper
7-10 Tbsp Salt
3 TABLESPOONS Oil
4 Plaice fillets (approx. 150 g each)
1/8 l dry white wine
500 g Herbal Siddlings
1/2 bunch Parsley
2 slightly heaped tbsp. flour
4 TABLESPOONS Fresh cream

Directions

1
Onions peel, finely dice. Celery and leek clean or peel, wash and chop. Fry celery, leek and half of the onions in 1 tbsp. hot fat. Deglaze with vermouth and stock, bring to the boil.
2
Wash the basil and add the bay leaf. Season with pepper. Simmer for about 20 minutes.
3
Spread 1 tablespoon of oil and the rest onions in an ovenproof dish. Wash the fish, dab dry, cut in half lengthwise. Season with salt and pepper. Roll up loosely with the skin side inside. Put into the form, pour on wine.
4
Cook in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 10-15 minutes.
5
Clean the mushrooms, cut off the stalk ends. Depending on the size, cut in half if necessary. Wash parsley, shake dry and chop.
6
Pour wormwood stock through a fine sieve and collect 400 ml. Heat the remaining fat. Briefly sauté the flour in it. Add the stock while stirring, bring to the boil and simmer for about 5 minutes. Stir in crème fraiche.
7
Season to taste with salt and pepper.
8
In the meantime heat 2 tablespoons of oil in a frying pan. Fry the mushrooms for about 5 minutes, turning them over. Season with salt and pepper. Fold in parsley. Arrange everything. Serve with rice or fine mashed potatoes.