Rolled Plaice with Smoked Salmon Recipe
Ingredients
| Plaice fillets- 6 large no-€™s, skinned and halved lengthwise | ||
| Smoked salmon | 125 Gram | |
| Lemon | 1 , squeezed | |
| Black pepper | 1 To taste | |
| Dry white wine | 100 Milliliter | |
| Leeks | 450 Gram (For the sauce) | |
| Watercress- 1 bunch, roughly chopped | ||
| Dry vermouth | 4 Tablespoon (For the sauce) | |
| Single cream | 1 Carton (1l) (For the sauce) | |
| Fish stock | 450 Milliliter (For the sauce) | |
| Butter | 40 Gram (For the sauce) | |
| Salt | 1 To taste (For the sauce) | |
| Pepper | 1 To taste (For the sauce) | |
Directions
MAKING
1. Place a plaice fillet, skinned side up, on a clean working surface.
2. Top with a salmon strip and use more to cover surface area.
3. Drizzle lemon juice and season with pepper. Roll and keep aside.
4. Follow same procedure for remaining fillets and keep aside.
5. In a casserole pot, place all the fish fillets at base, rolled side down.
6. Pour wine over them and cover with foil/ lid.
7. Bring to boil. Once boiled, reduce flame and cook for around 10 minutes.
8. Once cooked, gently remove rolled fish and arrange on a serving platter. Keep in a warm area.
9. Strain the remaining juice in the casserole and keep aside.
FINALIZING
10. In a medium sized sauce pan, melt butter to prepare sauce.
11. Add the leeks, mix well and cover and cook on a medium flame for 5 to 6 minutes or they soften.
12. Add watercress, mix well and cook for 3 to 4 more minutes.
13. Remove off flame and keep aside to cool.
14. In an electric mixer, place cooled vegetables along with vermouth and blend for 1 minute.
15. Add stock, cream, salt and pepper and blend till smooth.
16. Remove on to a sauce pan, add reserved cooking liqueur and re heat gently.
SERVING
17. Spoon sauce over fish and serve immediately.
1. Place a plaice fillet, skinned side up, on a clean working surface.
2. Top with a salmon strip and use more to cover surface area.
3. Drizzle lemon juice and season with pepper. Roll and keep aside.
4. Follow same procedure for remaining fillets and keep aside.
5. In a casserole pot, place all the fish fillets at base, rolled side down.
6. Pour wine over them and cover with foil/ lid.
7. Bring to boil. Once boiled, reduce flame and cook for around 10 minutes.
8. Once cooked, gently remove rolled fish and arrange on a serving platter. Keep in a warm area.
9. Strain the remaining juice in the casserole and keep aside.
FINALIZING
10. In a medium sized sauce pan, melt butter to prepare sauce.
11. Add the leeks, mix well and cover and cook on a medium flame for 5 to 6 minutes or they soften.
12. Add watercress, mix well and cook for 3 to 4 more minutes.
13. Remove off flame and keep aside to cool.
14. In an electric mixer, place cooled vegetables along with vermouth and blend for 1 minute.
15. Add stock, cream, salt and pepper and blend till smooth.
16. Remove on to a sauce pan, add reserved cooking liqueur and re heat gently.
SERVING
17. Spoon sauce over fish and serve immediately.
Chef
