Plaice rolls with parsley cream

Name: Plaice rolls with parsley cream
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2-3 Potatoes (about 200 g); 1 TEASPOON Vegetable broth (instant); 2 (approx. 200 g) Carrots; 1 Stalk leek (leek); 1 small onion; 1 (approx. 140 g) Plaice fillet; 7-10 Tbsp salt, pepper, nutmeg; 1/2 bunch Parsley; 1 TABLESPOON clotted cream; 2 wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

2-3 Potatoes (about 200 g)
1 TEASPOON Vegetable broth (instant)
2 (approx. 200 g) Carrots
1 Stalk leek (leek)
1 small onion
1 (approx. 140 g) Plaice fillet
7-10 Tbsp salt, pepper, nutmeg
1/2 bunch Parsley
1 TABLESPOON clotted cream
2 wooden skewers

Directions

1
Peel and wash the potatoes. Cook in 1/8 l water covered with 1/2 teaspoon broth for about 20 minutes
2
Peel, wash and slice the carrots. Clean, wash and cut the leek into rings. Onion peel, dice
3
Wash the fish fillet, dab dry, cut in half lengthwise. Salt lightly. Wash parsley and dab dry. Puree parsley, sour cream, salt and pepper. Brush the fillets with it, roll up and pin them
4
Bring 1/8 l water, 1/2 tsp broth, onion and vegetables to the boil. Season to taste with salt and pepper. Put the fish rolls on top and stew everything covered for 10-12 minutes
5
Mash the potatoes in the broth. Season to taste with salt and nutmeg. Arrange everything
6
If you want to save fat, it is best to use lean fish:
7
100 g fillet, e.g. of saithe, plaice or cod
8
contains only approx. 1 g fat