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Poached plaice rolls with casselerrib and watercress sauce
Rolls of poached plaice with casselerrib and a sauce of watercress, coconut cream and dry white wine
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Ingredients
Directions
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Finely chop 2/3 of watercress. Halve plaice fillets in length and sprinkle with salt and pepper. Remove from rest of watercress stalks and lay on plaice fillets. Halve slices of casselerrib and divide. Roll up fillet fillets and stick with cocktail stick.
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Chop and shred scallop. Bring fondue with wine, shallot, salt and pepper in a frying pan. Put in small rolls and leave to boil for about 8 minutes. Scoop with skimmer on plate and keep warm with aluminum foil.
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Boil cooking water on high heat until 2/3. Stir in the cream and watercress and heat for about 2 minutes while stirring until the sauce is slightly bound.
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Nutrition
320Calories
Sodium0% DV1.320mg
Fat15% DV10g
Protein92% DV46g
Carbs2% DV7g
Fiber8% DV2g
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