Stuffed plaice
easy
45 mins
45 mins
Ingredients
- 1 kitchen-ready plaice
- 7-10 Tbsp (about 300 g)
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Salt
- 300 g Cut spinach
- 1 small cloves of garlic
- 1 small onion
- 1 TEASPOON Butter or margarine
- 7-10 Tbsp Pepper
- 7-10 Tbsp Oil
- 50 g Deep-sea crab meat
- 1/2 TEASPOON Lobster soup paste (cube contains 50 g)
- 2-3 TABLESPOONS Whipped cream
- 2 Tiges d'aneth
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp Lemon corners, dill flags and dill umbels
Directions
- 1
Clean the plaice. Loosen fillets along the middle bone. Sprinkle the plaice with lemon juice, salt and let it stand for a while. In the meantime, sort and wash the spinach. Peel and chop garlic and onion.
- 2
Steam them in hot fat until golden brown. Add the spinach, season with salt and pepper and steam until it has completely collapsed. Fill some spinach into the plaice and put it on a baking tray covered with oil. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Keep the remaining spinach warm. Add the prawns to the plaice for the last 5 minutes. For the sauce, slowly boil lobster soup paste in 100 ml water. Refine with cream. Wash, chop and stir in the dill. Season to taste with salt, lemon pepper and juice.
- 3
Add the prawns to the plaice for the last 5 minutes. For the sauce, slowly boil lobster soup paste in 100 ml water. Refine with cream. Wash, chop and stir in the dill. Season to taste with salt, lemon pepper and juice. Serve the plaice with some sauce and spinach balls. Serve garnished with lemon, dill flags and umbels
- 4
Sauce boat: Siebers presents
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