Roulades from Plaice with Spicy Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 fish fillet (s) (plaice fillets, approx. 0-100 g each)
- 8 slices bacon
- 1 large can sauerkraut (champagne cabbage)
- 200 ml cream
- 1 bunch parsley
- 2 teaspoons capers
- 2 onions)
- 2 teaspoons pepper, whole, pickled
- 2 teaspoons mustard, hot
- 2 tablespoon horseradish (glass)
- Clarified butter
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Chop the parsley and capers, finely dice the onions. Mash the pickled peppercorns. Mix everything with the mustard and horseradish.
- Spread this mixture on the skin side of the plaice fillets, roll up, wrap each with a slice of bacon and secure with a toothpick.
- Heat clarified butter (2 tablespoon) in a deep pan and fry the roulades all over, then remove.
- Heat the sauerkraut and cream in the frying fat. Season with pepper and salt. Place the roulades on top and cook for 15 minutes with the pan closed.
- Parsley potatoes are perfect as a side dish.
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