Plaice And Parma Roulades With Vine Leaves Recipe
Summary
Preparation Time40 MinCooking Time10 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Four 100 g (4 oz) fillets of plaice, skinned | ||
| Ham slices | 65 Gram | |
| Other | 30 Milliliter | |
| German wine | ||
| Butter | 15 Gram | |
| Vine leaves | 8 | |
| Egg yolk | 1 (Sauce) | |
| Creme fraiche | 30 Milliliter (Sauce) | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
