Stuffed plaice with crabs (Fyldt rodspaette med rejer)

Name: Stuffed plaice with crabs (Fyldt rodspaette med rejer)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Potatoes; 500 g green asparagus; 7-10 Tbsp Salt; 1 Onion; 6 TABLESPOONS Sunflower oil; 6 TABLESPOONS Fruit vinegar; 7-10 Tbsp Pepper; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 1/8 l Vegetable broth; 50 g young salad leaves; 1 collar Dill; 100 g Schmand; 2 TABLESPOONS + 150 g breadcrumbs; 200 g North Sea crab meat; 1-2 TABLESPOONS Lemon juice; 8 Plaice fillets (approx. 65 g each); 3 Eggs (size M); 6 TABLESPOONS Flour; 100 g clarified butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Potatoes
500 g green asparagus
7-10 Tbsp Salt
1 Onion
6 TABLESPOONS Sunflower oil
6 TABLESPOONS Fruit vinegar
7-10 Tbsp Pepper
1 TABLESPOON Mustard
1 TABLESPOON Honey
1/8 l Vegetable broth
50 g young salad leaves
1 collar Dill
100 g Schmand
2 TABLESPOONS + 150 g breadcrumbs
200 g North Sea crab meat
1-2 TABLESPOONS Lemon juice
8 Plaice fillets (approx. 65 g each)
3 Eggs (size M)
6 TABLESPOONS Flour
100 g clarified butter

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Wash the asparagus, cut off the woody ends, cut the asparagus spears in half lengthwise and cut into pieces. Cook in boiling salted water for about 4 minutes. Drain and rinse immediately in cold water
2
Meanwhile, for the vinaigrette, peel and finely dice the onion. Heat 1 tablespoon of oil and briefly fry the onion cubes in it until translucent. Whisk vinegar, salt, pepper, mustard and honey. Add 5 tbsp. oil drop by drop. Stir stock and onions into the vinaigrette. Wash the salad, shake dry and chop coarsely
3
Drain the potatoes, rinse under cold water, drain, peel, slice and carefully toss in the vinaigrette. Fold in the asparagus and chill the salad
4
For the filling, wash the dill, shake dry, pluck flags from the stalks and cut finely. Mix sour cream, 2 tablespoons breadcrumbs, shrimps and dill evenly. Season to taste with salt, pepper and lemon juice
5
Wash the plaice fillets, dab dry, place them next to each other on the work surface, season with salt and pepper. Spread the filling over the fillets and fold them up. Whisk the eggs in a deep plate. Turn filled fillets one after the other in flour, 150 g breadcrumbs and eggs
6
Season potatoes with salt, pepper and vinegar, fold in salad. Heat clarified butter in a large frying pan and fry the plaice fillets for about 6 minutes in portions. Keep finished fillets warm. Arrange fillets and salad