Flounder Rolls with Ham and Shrimp Filling
- 250 grams Long grain rice
- 100 grams Peas (frozen)
- 100 grams cooked ham (in slices)
- 100 grams shrimp (peeled and deveined)
- 8 Plaice fillet (about 80 grams)
- freshly ground peppers
- 250 milliliters fish stock
- 100 milliliters Whipped cream
- 1 tsp pink peppercorns
- 200 grams Snow peas
- Caviar (for garnish)
- Dill (for garnish)
Cook rice in 500 ml (approximately 2 cups) of salted boiling water. During the last 5 minutes, add frozen peas.
Cut ham into strips. Rinse shrimp, pat dry and chop. Rinse flounder fillets, pat dry, season lightly with salt and pepper and top with ham. Place shrimp at one end and roll up fillets around the shrimp. Secure with Roulade pins or toothpicks, place in a steamer and cook over boiling salted water for about 15 minutes.
Place fillets in a pot and bring to a boil for about 10 minutes with fish stock and cream. Season with pink peppercorns and salt. Rinse and trim snow peas, provide about 4 minutes before end of cooking the fish and finish cooking together.
Remove toothpicks or pins from fillets, serve with sauce on warmed plates, place some caviar on top and add the vegetables and rice. Serve garnished with dill.