Poached plaice rolls with pesto filling on coconut-curry rice with mangetouts and peppers
very easy
40 mins
40 mins
Ingredients
- 250 g Long grain rice
- 150 g Sweet peas
- 2 small orange peppers
- 4 double plaice fillets
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Basil Pesto
- 5 TABLESPOONS White wine
- 1 Bay leaf
- 1 TABLESPOON Oil
- 3 TABLESPOONS yellow curry paste
- 1 can(s) (400 ml) Coconut milk
- 1/2 bunch Chervil
- 7-10 Tbsp Juice of about 1/2 lime
- 7-10 Tbsp wooden skewers
Directions
- 1
Prepare rice in boiling salted water according to package instructions. In the meantime clean, wash and halve the sugar snap peas. Halve the peppers, clean, wash and cut into pieces. Wash the plaice fillets, dab dry, cut in half lengthwise. Place them next to each other on a work surface, season with salt and pepper, brush with pesto. Carefully roll up and stick together with wooden skewers. Drain rice
- 2
Boil 300 ml of water in a large pan with white wine, salt and bay leaf. Reduce heat. Place the plaice rolls in the stock and cook with closed lid on low heat for 10-15 minutes
- 3
In the meantime, heat oil in a pot. Steam vegetables in it at medium heat for 2-3 minutes. Add curry paste and steam for about 1 minute. Deglaze with coconut milk. Let simmer for about 10 minutes at medium heat. Wash the chervil, shake dry and chop finely, except for a few leaves for garnishing. Season sauce with salt, pepper and lime juice. Add rice and chopped chervil and stir in
- 4
Arrange coconut curry rice on deep plates. Place plaice rolls on top and garnish with chervil
Nutrition Facts
660 kcal
62 g
27 g
42 g
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