Plaice rolls with salmon and spinach filling

Name: Plaice rolls with salmon and spinach filling
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Salmon fillet without skin; 1 Egg yolk (size M); 2 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 8 half plaice fillets (approx. 80 g each); 1 Onion; 200 ml dry white wine; 4 TABLESPOONS White wine vinegar; 1 TEASPOON liquid honey; 2 TABLESPOONS Rapeseed oil; 100 g cherry tomatoes; 100 g Baby leaf spinach; 30 g Capers (glass); 40 g Butter; 7-10 Tbsp Butter

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Salmon fillet without skin
1 Egg yolk (size M)
2 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
8 half plaice fillets (approx. 80 g each)
1 Onion
200 ml dry white wine
4 TABLESPOONS White wine vinegar
1 TEASPOON liquid honey
2 TABLESPOONS Rapeseed oil
100 g cherry tomatoes
100 g Baby leaf spinach
30 g Capers (glass)
40 g Butter
7-10 Tbsp Butter

Directions

1
Wash the salmon, dab dry and cut into cubes. Finely puree with egg yolk and cream in the universal chopper. Season with salt, pepper and lemon juice. Wash the plaice fillets, dab dry, spread with 1/8 of the salmon mixture and roll up.
2
Peel and finely chop the onion. Spread a flat roasting pan with butter. Dice the onion and pour on wine. Season with salt and pepper. Bring to the boil, remove from the stove. Put rolls into the roaster and cook in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for about 15 minutes.
3
For the vinaigrette, whisk vinegar, salt, pepper and honey. Embezzle oil. Clean, wash and halve the tomatoes. Wash spinach, shake dry. Mix spinach and tomatoes. For the caper butter, drain capers well and chop them.
4
Melt butter and stir in capers. Arrange rolls and salad on plates. Drizzle salad with vinaigrette and roulades with caper butter.