Plaice Salmon Rolls
easy
45 mins
45 mins
Ingredients
- 2 TABLESPOONS Flour
- 2 TABLESPOONS Butter
- 1 big onion
- 1 Garlic clove
- 1 kg leaf spinach
- 1 collar Parsley
- 4 Schollenfi lets (ca. 150 g)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 8 discs (30 g each) smoked salmon
- 2 TABLESPOONS Oil
- 200 ml dry white wine
- 1 TEASPOON Vegetable broth
- 1-2 TABLESPOONS Noilly Prat (French wine aperitif)
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp wooden skewers
Directions
- 1
Knead the flour and butter and chill. Peel onion and garlic and chop finely. Clean and wash the spinach. Wash and chop parsley.
- 2
Wash the fish fillets, dab dry and halve lengthwise. Season with pepper, cover each with 1 slice of salmon and sprinkle with some parsley. Roll up the fillets and fix them with skewers.
- 3
Heat 1 tablespoon of oil in a saucepan. Sauté half the onion in it. Add wine, 1/4 l water and broth, bring to the boil. Cover the plaice rolls and let them simmer at low heat for about 10 minutes.
- 4
Heat 1 tablespoon of oil in a large pot. Fry the rest of the onion and garlic. Add the spinach and cover and let it collapse.
- 5
Remove the rolls from the stock and keep warm. Bring the stock to the boil and simmer a little. Stir in the flour butter bit by bit with a whisk and simmer for about 5 minutes. Season with salt, pepper, 1 pinch of sugar and Noilly Prat.
- 6
Mix any remaining parsley with the spinach. Season spinach with salt, pepper and nutmeg. Serve everything. A wild rice mixture tastes good with it. Drink tip: cool white wine, e.g. Riesling.
Nutrition Facts
430 kcal
5 g
21 g
45 g
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