Plaice rolls with tomato filling and salad
easy
40 mins
40 mins
Ingredients
- 8 Schollenfilets (à 75 g)
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 5 Tomatoes (about 100 g each)
- 1 potty Basil
- 75 ml dry white wine
- 1 untreated lemon
- 1 washer Toast
- 1/2 bunch Parsley
- 1 (approx. 250 g) yellow pepper
- 1/2 (approx. 200 g) Cucumber
- 1 Lettuce
- 2 TABLESPOONS Vinegar
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 2 TABLESPOONS Oil
- 7-10 Tbsp Lemon wedges
Directions
- 1
Wash the fish, dab dry, sprinkle with lemon juice and season with salt. Put 3 tomatoes in boiling water, take them out and quench. Peel skin, quarter tomatoes and remove seeds.
- 2
Cut the fruit flesh into small cubes. Wash the basil, put something aside for garnishing. Pluck off the leaves and chop them coarsely. Mix 2/3 of the tomato cubes and basil, spread on the plaice fillets and roll up.
- 3
Place the plaice rolls in an ovenproof dish, add wine and 100 ml of water. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Wash the lemon, rub dry and grate the peel.
- 4
Finely crumble the toast bread. Wash parsley, chop finely and mix with lemon peel and toast. 5 minutes before the end of the cooking time add the rest of the tomato cubes to the stock. Sprinkle parsley and lemon mixture on the plaice rolls.
- 5
Clean, wash and cut the peppers into pieces. Wash and clean the cucumber, cut it in half lengthwise and slice it. Wash, clean and slice 2 tomatoes. Clean, wash and pluck the lettuce into bite-sized pieces.
- 6
Mix vinegar with salt, pepper and 1 pinch of sugar. Whip the oil into it. Mix the salad ingredients with the marinade and arrange in a bowl. Arrange plaice rolls with stock on plates. Garnish with basil and lemon wedges.
- 7
Serve with the salad. Parsley potatoes taste good with it.
Nutrition Facts
250 kcal
9 g
9 g
29 g
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