Plaice And Parma Roulades With Vine Leaves Recipe

Summary

Preparation Time40 MinCooking Time10 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Plaice fillets16 Ounce, skinned (4 Pieces, 4 Ounce / 100 Gram Each)
 Thin ham slices2 1⁄2 Ounce (4 Slices / 65 Gram, Parma / Other Cured Ham)
 German wine30 Milliliter (2 Level Tablespoon, Niersteiner / Other Similar)
 Butter1⁄2 Ounce (15 Gram)
 Vine leaves8 (Fresh Young)
For sauce
 Egg yolk1
 Creme fraiche30 Milliliter (2 Level Tablespoon)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 181 Calories from Fat 74

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 65.4 mg21.8%

Sodium 385.4 mg16.1%

Total Carbohydrates 2 g0.6%

Dietary Fiber 0.67 g2.7%

Sugars 0.5 g

Protein 24 g48.3%

Vitamin A 35.9% Vitamin C 1.1%

Calcium 3% Iron 2.8%

*Based on a 2000 Calorie diet

Directions

1. Cut each plaice fillet in half lengthways and place on a board, skinned side up.
2. Lay half a slice of ham on each halved fillet and roll up from the tail towards the head end. Push a wooden cocktail stick through each end to secure it firmly.
3. Repeat the process for the remaining roulades.
4. Space the fish evenly around the edge of a shallow 20 cm (8 inch) microwave plate or dish. Sprinkle with wine and dot with butter. Cover each roulade with pierced young vine leaves.
5. Cover the dish with a lid or cling film and microwave on HIGH for 5 minutes.
6. To make the sauce, blend the egg yolk with the creme fraiche in a sauce jug or small bowl. Stir in the juices from the fish.
7. Microwave, uncovered, on HIGH for 1 minute, stirring three times as the mixture thickens. Season to taste.
8. Remove the cocktail sticks and serve the fish with the sauce accompanied by baby potatoes and green beans.
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