Summary

Ingredients

• 150 g plaice fillet (s)
• 50 g shrimp (s), frozen
• 1 shallot (s)
• 10 g capers
• 40 g herbal cream cheese
• 6 slices bacon, or amount as required
• salt
• Pepper from the grinder
• some clarified butter

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Instructions

1. Preheat the oven to 160 ° C.
2. Dice the shallot and sauté in a little clarified butter until translucent. Chop the capers, drain the prawns and dice them, put some prawns aside for the sauce.
3. Mix the shallot cubes with the capers, prawns and herbal cream cheese, season with salt and pepper. Salt carefully, because the bacon is already salty.
4. Now spread the mixture on the plaice fillet, roll up the fillet and wrap it with the bacon like a packet so that the filling cannot run out. The amount of bacon depends on the size of the roulade and the quality of the bacon. If he`s too thin, he can tear, then it`s better to take more.
5. Fry the roulade in clarified butter on all sides until crispy. Then place in a flat baking dish and cook in the oven at 160 ° C for about 30 minutes.
6. Serve with a sauce to taste, in which the shrimp that have been set aside are briefly heated.
7. I had an orange cognac sauce and a slice of a potato terrine with it.