Herbed Plaice Roll Ups with Caviar Cream Sauce
- 12 small Plaice fillet (each around 60 grams) (approximately 2 ounces)
- 1/2 lemons (juiced)
- freshly ground pepper
- 50 grams Spinach
- 1 hard-boiled egg (yolk only)
- 2 Tbsps milk
- 50 grams cream cheese
- 1 Tbsp finely ground breadcrumbs
- 1 jar fish stock
- white wine
- 30 grams Caviar
- 2 stalks Leeks
- 2 carrots
- 1 egg yolk
- 50 grams cold butter
For the fish roll ups: Rinse the fish fillets, pat dry, drizzle with lemon juice and season with salt and pepper.
Trim the spinach, rinse and coarsely chop. Rinse the herbs, shake dry and pluck the leaves. Mash the hard-boiled egg yolk, milk and cream cheese together with a fork. Add the breadcrumbs, spinach and herbs and purée. Mix in 1 tablespoon caviar and season with salt and pepper. Spread over the fish fillets, roll up and secure with toothpicks.
Bring the fish stock and wine to a boil in a deep saucepan. Add the fish roll ups, cover and simmer over low heat for 6-8 minutes, until just cooked through.
Trim the leeks, rinse and thinly slice. Peel the carrots and thinly slice. Cook the leeks and carrots in salted water for about 8-10 minutes.
For the sauce: Remove the fish from the poaching liquid and keep warm. Strain the liquid and cook down until reduced to just over 1/2 the original volume. Reduce the heat then whisk in the egg yolk until the sauce is no longer boiling. Gradually whisk in the chopped butter, season with salt and pepper and then stir in the remaining caviar.
Drain the vegetables and serve with the fish roll ups and sauce.