Summary

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

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Instructions

1. Chop the parsley and capers, finely dice the onions. Mash the pickled peppercorns. Mix everything with the mustard and horseradish.
2. 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.
3. Heat clarified butter (2 tablespoon) in a deep pan and fry the roulades all over, then remove.
4. 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.
5. Parsley potatoes are perfect as a side dish.