Plaice rolls with fruits

Ingredients

Directions

1. 1

   Wash the plaice fillets, sprinkle with a little lemon juice and salt lightly. Roll up and pin. Put rice and saffron in boiling salted water and let it swell for 20 minutes at low heat. Peel and finely chop the onion. Heat 10 g fat in a pot and fry the onion in it until transparent.

2. 2

   Deglaze with the cream and let it boil down a little. Bring approx. 1 litre of salted water, remaining lemon juice and wine to the boil and let the rolls simmer for approx. 7 minutes. Wash, clean and quarter the strawberries. Cut the apricots into slices. Heat the remaining fat and toss the fruit in it. Season with pepper. Add 4 tablespoons of the fish stock to the cream, bring to the boil and add the sauce thickener while stirring, bring to the boil again. Season to taste with salt and pepper. Slightly brown the grated coconut in a dry pan while turning. Drain the plaice rolls and rice.

3. 3

   Add 4 tablespoons of the fish stock to the cream, bring to the boil and add the sauce thickener while stirring, bring to the boil again. Season to taste with salt and pepper. Slightly brown the grated coconut in a dry pan while turning. Drain the plaice rolls and rice. Arrange both with the fruit on plates and pour the sauce over them. Sprinkle the grated coconut on top. Garnish with lemon slices and balm

4. 4

   Preparation time approx. 40 minutes