Plaice in Saffron Rice Ring

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Plaice in Saffron Rice Ring
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
620
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories620 kcal(30 %)
Protein41 g(42 %)
Fat27 g(23 %)
Carbohydrates50 g(33 %)
Author of this recipe:

Ingredients

for
4
Ingredients
250 grams
1 small package
8
halved kitchen-ready Plaice fillets
1 jar
Fish stock (400 ml)
75 grams
Juice (of 1 lemon)
75 milliliters
semi-dry White wine
100 milliliters
1 bunch
fresh Dill

Preparation steps

1.

Boil the rice with ½ liter (approximatley 1/2 quart) of water, salt and saffron threads and let simmer for about 20 minutes.

2.

Rinse the plaice fillets and pat dry. Season with salt and pepper and roll up firmly. Place 1 tablespoon butter, lemon juice, wine, salt and pepper in a pan. Over low heat, cook the plaice rolls covered for 5-8 minutes. Remove the rolls and keep warm.

3.

Combine the drippings from the pan with cream and bring to a boil over high heat until reduced by half. Chop the dill finely and add to the sauce. Season with salt and pepper. Mix the remaining butter into the hot rice. Press the rice into a chilled ring mold so the rice is flush with the edge of the mold. Before serving, gently turn the rice mold out on to a plate. Serve the rice with plaice rolls and dill sauce. Serve immediately.