- salt and pepper to taste
- 0.25 tsp. salt
- a little pepper
- 1 tbsp. clarified butter
- 2 tbsp. water
- 250 g mascarpone
- 8 plaice fillets (MSC) (approx. 60 g each)
- 80 g dried tomatoes in oil
- 16 slices raw ham (ca. 180 g)
- 40 g rucola (rocket)
Remove the thick stems from the rocket, roughly chop. Puree the rocket with the Mascarpone, season. Divide the mixture into 2 portions. Drain the tomatoes, finely chop, mix into one portion and set aside the remaining mixture.
Coat the fish fillets with the Mascarpone & tomato mixture, roll up. Place the fish rolls crossways over 2 slightly overlapping slices of cured ham and roll up from the narrow edge upwards.
Heat the clarified butter in a frying pan and fry the fish rolls all over, over a medium heat, for approx. 7 mins. Remove the rolls from the pan, cover and keep warm.
Wipe the cooking fat from the pan, In the same pan, combine the reserved mixture and water, gently heat, season. Plate up the fish rolls with a little sauce and serve the rest alongside.
- 30 mins Preparation/cooking time: ca. 30m
- Servings For 4 people
- Nutrition 651 Kcal