Plaice rolls with salmon filling

Name: Plaice rolls with salmon filling
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (275 g) Frozen fillets of plaice; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 4 discs (30 g each) Smoked salmon; 40 g Horseradish (from the jar); 100 ml dry white wine; 8 Peppercorns; 125 ml Milk; 10 g Butter or margarine; 1 Bag of mashed potato powder; 1 jar (50 g) Pesto; 7-10 Tbsp Lemon, chili and dill; 7-10 Tbsp wooden sticks

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (275 g) Frozen fillets of plaice
4 TABLESPOONS Lemon juice
7-10 Tbsp Salt
4 discs (30 g each) Smoked salmon
40 g Horseradish (from the jar)
100 ml dry white wine
8 Peppercorns
125 ml Milk
10 g Butter or margarine
1 Bag of mashed potato powder
1 jar (50 g) Pesto
7-10 Tbsp Lemon, chili and dill
7-10 Tbsp wooden sticks

Directions

1
Thaw the plaice fillets on kitchen paper. Wash the fillets, dab dry, cut in half lengthwise and sprinkle with 2 tablespoons of lemon juice. Season with salt. Halve the salmon slices, place on the fillets and spread with horseradish.
2
Roll up and fix with wooden sticks. Bring 500 ml water, wine, 2 tablespoons of lemon juice, salt and peppercorns to the boil. Put the plaice rolls in and let them simmer for 10 minutes. Meanwhile boil 375 ml water and 1/2 teaspoon salt.
3
Pull the pot off the stove. Add cold milk and fat. Stir in mashed potato powder with a wooden spoon and let it swell for about 1 minute. Pour the mashed potatoes into a piping bag with star-shaped spout and squirt a spiral onto a plate.
4
Drizzle with pesto. Lift the plaice rolls out of the stock, let them drip off a little and arrange around the puree. Garnish with lemon slices, chilli and dill.