White Fish Rolls
1 Small knife, 1 Cutting board, 1 Measuring cups, 1 Pot mit Deckel, 1 Slotted spoon, 2 Ice cube trays, 1 Corkscrew, 1 Bowl, 1 Punch bowl, 1 Tablespoon, 1 Sieve
Preheat the oven to 220C (200F) 425 F, gas 7.
Wash and shake the thyme dry. Remove the leaves from the stem and finely chop them.
Peel the garlic cloves and crush them with a little salt.
Put the garlic and chopped thyme into a dish. Add the lemon juice, mix and allow to marinate.
Blot the plaice fillets dry. Sprinkle with the pepper, cayenne pepper, nutmeg and cloves. Divide the thyme mixture evenly among the fillets.
Roll up the fillets and secure them with a wooden skewer or tooth pick. Place the fillets next to each other in a lightly greased ovenproof dish.
Squeeze the juice from one orange. Pour the juice evenly over the rolled fillets.
Cover with tin foil in the preheated oven for approximately 15 minutes.
Wash the remaining orange in warm water and rub dry. Zest the orange and squeeze out the juice.
Melt the butter in a saucepan. Add the orange zest, sprinkle with sugar and allow it caramelize a little. Season to taste with the orange liqueur, marmalade and a little salt and pepper.
Remove the rolled fillets from the oven and place on warmed plates. Sprinkle the orange zest and drizzle the sauce over the fillets and serve immediately.