- 250 grams Long-grain rice
- 1 small package Saffron threads
- 8 halved kitchen-ready Plaice fillets
- freshly ground pepper
- 1 jar Fish stock (400 ml)
- 75 grams Butter
- Juice (of 1 lemon)
- 75 milliliters semi-dry White wine
- 100 milliliters Whipping cream
- 1 bunch fresh Dill
Boil the rice with ½ liter (approximatley 1/2 quart) of water, salt and saffron threads and let simmer for about 20 minutes.
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.
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.