Stuffed Plaice Fillet on Potato Gratin

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

4 fish fillet (s) (plaice), approx. 500 g
700 g potato (s)
4 shallot (s) or 2 onions
4 sticks tarragon, fresh (alternatively something dried
0.5 ½ bunch parsley
0.5 ½ bunch chives
1 teaspoon mustard, milder
75 g North Sea shrimp, peeled (arnet)

For the sauce:

Instructions

Boil the potatoes with their skin on. Then peel off the peel and cut the potatoes into slices. Put in a greased, flat baking dish.
Peel the shallots, finely chop and chop. Also cut the herbs into small pieces, then mix with the onions.
Wash the plaice fillets, pat dry and cut in half lengthways. Brush with the mustard and spread a total of 2/3 of the herb mixture on top. Roll up the fillets and secure with roulade needles. Then place on the potato slices.
Heat the butter for the sauce. Add flour and tomato paste and sweat in it. Pour 1/4 l water and white wine and add the clear broth. Bring to the boil and let it boil down a little. Season with salt and pepper. Spread the sauce over the fish and potatoes. Spread the North Sea shrimps (garnet) and the rest of the herb mixture on top.
Cook in a preheated oven at 175 ° C (electric oven: 200 ° C, gas: level 3) for about 25 minutes, depending on the thickness of the fillets.
Before serving, drizzle the fillets with lemon juice and season with salt. Remove the roulade needles.
Serve a fresh salad as a side dish.

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