Stuffed plaice rolls with almond broccoli

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat, take them out. Peel, wash and drain the potatoes. Heat oil in a pan. Fry the potatoes in it over medium heat for 15-20 minutes, turning several times.

2. 2

   Season with salt and pepper. Clean and wash the broccoli and divide into small florets. Wash the plaice fillets, dab dry and season lightly with salt and pepper. Wash basil and chop very finely.

3. 3

   Stir into the pesto. Spread on the plaice fillets, roll them up and pin them with wooden skewers. Boil up white wine, 1/4 litre water, bay leaf, peppercorns and 1/2 teaspoon salt. Put the plaice rolls in and let them simmer at low heat for about 8 minutes.

4. 4

   Cook broccoli in boiling salted water for 6-8 minutes. Carefully remove fish rolls from the stock and keep warm. Pour fish stock through a sieve and measure 1/4 litre. Wash lime hot, dab dry and grate some peel to the stock.

5. 5

   Squeeze 1/2 lime, cut the other half into thin slices. Pour cream into the stock, bring to the boil and thicken with sauce thickener. Season to taste with salt, pepper and lime juice. Drain broccoli. Arrange potatoes, fish rolls and sauce on plates.

6. 6

   Sprinkle with almonds. Garnish with slices of lime.

Nutrition Facts

KCAL
640 kcal

CARBS
28 g

FATS
34 g

PROTEINS
51 g