Plaice rolls with spring onions and pepper sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the fish, dab dry and cut in half. Halve lemons, cut a slice from one half and put aside. Squeeze the lemons, sprinkle the fish with them, put the remaining lemon juice aside. Salt the fish. Lightly roast the mustard seeds in a dry pan. Clean and wash the spring onions.

2. 2

   Carefully cut off the green of the spring onions and leave to stand in boiling water for 1 minute. Remove and put in cold water. Coarsely chop the remaining spring onions. Mix the relish, mustard seeds and chopped spring onions. Spread the relish on the plaice fillets and roll them up individually. Tie together with the leek green. Peel and roughly chop the onion. Boil up the rest of the lemon juice, 1/4 litre of water, wine, onions, salt, pepper and bay leaf. Add the fish rolls to the stock and let them simmer for about 6 minutes. Remove the fish and keep warm. Pour fish stock through a sieve.

3. 3

   Peel and roughly chop the onion. Boil up the rest of the lemon juice, 1/4 litre of water, wine, onions, salt, pepper and bay leaf. Add the fish rolls to the stock and let them simmer for about 6 minutes. Remove the fish and keep warm. Pour fish stock through a sieve. Heat fat in a pot, add flour and sweat it. Deglaze with the fish stock and cream and bring to the boil again. Season to taste with salt and pepper and add the peppercorns. Arrange fish rolls and sauce in a bowl. Garnish with the lemon slice. Serve with a wild rice mixture

4. 4

   Heat fat in a pot, add flour and sweat it. Deglaze with the fish stock and cream and bring to the boil again. Season to taste with salt and pepper and add the peppercorns. Arrange fish rolls and sauce in a bowl. Garnish with the lemon slice. Serve with a wild rice mixture

5. 5

   Preparation time approx. 40 minutes

Nutrition Facts

KCAL
370 kcal

CARBS
19 g

FATS
17 g

PROTEINS
25 g