Preparation time: cca. 20 minutes (plus braising and cooking time)
Per portion: cca. 387 kcal / 1625 kJ
39 g P, 23 g F, 4 g CH
INGREDIENTS (Serves 4)
- 4 plaice rolls (750 g)
- lemon juice
- 400 g oyster mushrooms
- 3 tbsp butter
- 1 shallot
- 2 tbsp fish stock
- 200 g crème fraîche
- bunch of rocket
- Wash and pat dry the plaice rolls, season with salt and pepper. Sprinkle with 2 tablespoons of lemon juice. Trim the oyster mushrooms and wipe with a damp cloth, cut into slices. Melt the butter in a pan and fry the mushrooms. Peel and chop the shallot and cook in the pan for 5 minutes.
- Add the fish stock and cook until almost evaporated. Stir in the crème fraîche, add salt and pepper to taste and a little lemon juice. Simmer for another 5 minutes.
- Rinse, spin dry and trim the rocket. Put 2 rocket leaves on each fish fillet, then roll up and secure. Put the fish rolls on the mushrooms, then cover and cook over a medium temperature for cca. 20 minutes. Cut the rest of the rocket into strips and arrange on plates with the mushrooms and fish.