Plaice rolls with pesto spinach filling

Name: Plaice rolls with pesto spinach filling
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (600 g) frozen potato wedges; 500 g Baby spinach (summer spinach); 8 Tomatoes; 12 (à 60 g) Plaice fillets without skin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6-8 Tsp red pesto; 5 TABLESPOONS dry white wine; 1 small onion; 4 TABLESPOONS white balsamic vinegar; 3 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Toothpicks

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (600 g) frozen potato wedges
500 g Baby spinach (summer spinach)
8 Tomatoes
12 (à 60 g) Plaice fillets without skin
7-10 Tbsp Salt
7-10 Tbsp Pepper
6-8 Tsp red pesto
5 TABLESPOONS dry white wine
1 small onion
4 TABLESPOONS white balsamic vinegar
3 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Toothpicks

Directions

1
Bake the potato wedges in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes. Wash the tomatoes and grate them dry. Clean 6 tomatoes and cut them into small pieces.
2
Wash, clean, quarter and seed 2 tomatoes. Cut the flesh into small cubes. Wash and clean the spinach and drain well. Wash the plaice fillets, dab dry and season with some salt and pepper.
3
Spread the skin side thinly with pesto, then cover with 3-4 spinach leaves and sprinkle with tomato cubes. Roll up the fillets firmly and pin them with a toothpick. Bring wine and 150 ml water to the boil, place the rolls inside.
4
Leave to stand at low heat for about 8 minutes. For the vinaigrette, peel and finely dice the onion. Mix vinegar and onion cubes, fold in oil. Season to taste with salt, pepper and sugar.
5
Mix vinaigrette, tomatoes and spinach. Arrange plaice rolls, potato wedges and salad on plates.