Plaice Rolls in Dill and Crab Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 fish fillet (s) (plaice fillets), white, 70 g each
- salt
- Pepper, whiter
- 2 tablespoon lemon juice
- 1 medium onion (s)
- 300 ml fish stock
- 50 g butter
- 30 grams flour
- 2 bunch dill
- 1 egg yolk
- 4 tablespoon sweet cream
- 200 g North Sea shrimps, cooked
Print Recipe
Pin Recipe Instructions
- Wash the plaice fillets and pat dry. Salt, pepper and drizzle with lemon juice. Roll up the fillets inside out. Secure with wooden skewers.
- Peel and quarter the onion. Cook a stock from the fish stock and onion. Let the plaice rolls simmer for 6 to 7 minutes over low heat, remove with a slotted spoon and cover with aluminum foil and keep warm in a bowl. Pour the brew through a sieve.
- Heat the butter in a saucepan. Sweat the flour in it. Pour in the fish stock while stirring and cook for 5 minutes.
- In the meantime, wash the dill, pat dry and weigh it finely. Mix egg yolks and cream. Layer the sauce with it. Season to taste with dill, salt and pepper.
- Wash the North Sea shrimps, pat dry and add them to the sauce together with the plaice rolls and heat them up.
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