Gratinated plaice rolls with vermouth sauce

Name: gratinated plaice rolls with vermouth sauce
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: pot fish fond a 380 ml; 100 ml white vermouth or white wine; 2 tablespoons olive oil; 1 shallot finely shredded; 2 carrots in tiny blocks; 4 black olives without pit in pieces; 1 lemon; 2 tablespoons fresh parsley finely chopped; 6 scholfilets; 200 ml creme fraiche; 50 g mature cheese grated

A tasty recipe. The main course contains the following ingredients: fish, fish fillet (a 380 ml), white vermouth (or white wine), olive oil, shallot (finely chopped), carrots (in tiny cubes), black olives without pits (in pieces), lemon, fresh parsley (finely chopped), plaice fillets, crème fraiche and aged cheese (grated).

Ingredients

Kitchen Stuff

cocktail sticks
low oven dish

Directions

Preheat the oven to 200 ° C.
In a wide pan of fish stock and vermouth, reduce to a quarter of the heat on a high heat.
Heat oil in pan.
Add shallot, carrot, olives and 1 tbsp of liquid.
Covered in 3-4 min.
Soft blacksmiths.
Clean lemon bulbs and 1 tsp of zest.
Expressing fruit.
From fire, remove lemon zest and parsley through carrot mixture.
Season with salt and pepper.
Dilute fillets in half and rub with salt, pepper and lemon juice.
Spread carrot mixture over wide side of plaice fillets.
Roll up the fish and stick with cocktail sticks.
Place in greased baking dish.
Crème fraîche stirring with boiled liquid and letting sauce bind.
Add salt and pepper to taste.
Pour the sauce over the cheese rolls and sprinkle cheese over it.
Roll rolls in oven in 20-25 min.
Golden brown and cooked.
Tasty with boiled potatoes and haricots or carrots..