Plaice rolls in mustard sauce

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 300 g Leeks (leek)
  • 400 g Carrots
  • 750 g Potatoes
  • 7-10 Tbsp Salt
  • 12 Plaice fillets (approx. 60 g each)
  • 100 g smoked salmon
  • 10 g Butter
  • 150 ml White wine
  • 7-10 Tbsp white pepper
  • 1-2 TEASPOONS sauce thickener
  • 2 TEASPOONS coarse mustard
  • 2 TABLESPOONS Schmand
  • 4 Stem(s) Dill
  • 12 wooden skewers

Directions

  1. 1

    Clean and wash the leek. Peel, wash and thinly slice the carrots. Cut both vegetables into fine 4 cm long strips. Peel and wash the potatoes and cook in salted water for about 20 minutes. In the meantime wash the plaice fillets and dab them dry.

  2. 2

    Place on a work board with the skin side facing upwards. Cut the salmon into strips of about 3 cm width and lay them on the fillets. Roll up each fillet loosely and pin it with a wooden skewer. Melt butter in a pan. Add vegetables and fish and deglaze with 150 ml water and white wine. Season with salt and pepper, cover and cook over medium heat for 6-8 minutes. Keep fish and vegetables warm. Strain the stock, bring to the boil and stir in the sauce thickener. Let it boil for about 1 minute. Stir in mustard and sour cream and season with salt and pepper.

  3. 3

    Keep fish and vegetables warm. Strain the stock, bring to the boil and stir in the sauce thickener. Let it boil for about 1 minute. Stir in mustard and sour cream and season with salt and pepper. Wash the dill, dab dry and cut finely. Drain potatoes and sprinkle with dill. Arrange plaice rolls on a bed of vegetables and serve with potatoes and sauce

Nutrition Facts

KCAL
400 kcal
CARBS
29 g
FATS
11 g
PROTEINS
41 g

Categories & Tags

Main DishesheartyFish