Summary

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

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Instructions

1. Wash the plaice fillets and pat dry. Salt, pepper and drizzle with lemon juice. Roll up the fillets inside out. Secure with wooden skewers.
2. 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.
3. Heat the butter in a saucepan. Sweat the flour in it. Pour in the fish stock while stirring and cook for 5 minutes.
4. 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.
5. Wash the North Sea shrimps, pat dry and add them to the sauce together with the plaice rolls and heat them up.