Stuffed Plaice Roulades with Salad
- For the fish
- 6 ready to cook Plaice fillet (or flounder)
- 1 Tbsp lemon juice
- freshly ground peppers
- 1 sm stalk Celery
- 1 Tbsp finely chopped parsley
- 4 Tbsps Walnut
- 50 grams Whipped cream
- 2 egg yolks
- ½ bunch finely chopped Chervil
- small Wooden skewer
Rinse the plaice fillets, pat dry, sprinkle with lemon juice and season with salt and pepper.
Rinse celery, trim, coarsely chop, and puree with salt, parsley, and walnuts.
Coat one side of the fish fillets with 2/3 of the celery mixture, roll up and secure with wooden skewers. Place the fish in a pan. Whisk cream with egg yolk, salt, and 80 ml (approximately 1/2 cup) water. Combine the cream mixture, chervil, and the remaining celery mixture and pour over the fish rolls. Cook the fish, covered over low heat for 20 minutes. Remove from heat and allow to finish cooking.
Separate the lettuce leaves, rinse, spin dry and cut into bite-sized pieces.
Rinse peppers, cut in half, remove seeds and ribs and chop finely. Rinse and trim celery and cut into thin slices. Peel the orange and cut into small pieces. Mix salad ingredients in a bowl.
For the dressing, mix oil with lemon and orange juice, season with salt and pepper, and stir in sour cream. Toss the salad with the dressing. Divide the plaice fillets among plates, serve with salad, and garnish with parsley.