Summary

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:

• 30 g butter
• 2 tablespoon flour (slightly heaped )
• 1 teaspoon tomato paste
• 1 teaspoon broth, clear, grainy
• liters ⅛ white wine
• 0.25 liter ¼ water
• Pepper, whiter
• salt
• Fat for the shape
• 2 tablespoon lemon juice

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Instructions

1. 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.
2. Peel the shallots, finely chop and chop. Also cut the herbs into small pieces, then mix with the onions.
3. 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.
4. 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.
5. 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.
6. Before serving, drizzle the fillets with lemon juice and season with salt. Remove the roulade needles.
7. Serve a fresh salad as a side dish.