- a little pepper
- 1 shallot, finely chopped
- 0.5 tsp. salt
- 1 tbsp. white flour
- 1 pinch sugar
- 25 g butter, soft
- 2.5 dl beet juice
- 1 tbsp. crème fraîche
- 6 plaice fillets (MSC) (450 g)
- 2 tbsp. tarragon, broken into pieces
Heat up the butter in a pan. Sauté the shallot, pour in the beetroot juice, bring to the boil. Reduce the heat, reduce the liquid to approx. 200 ml, strain. Using a fork, mix the butter and flour well. Bring the beetroot juice to the boil and reduce the heat. Add the flour and butter mix in batches, stirring constantly, and simmer for approx. 10 mins. until the liquid thickens. Season the beetroot sauce.
Lay out the fish fillets, skin side up, season with salt and thinly coat with crème fraîche. Scatter over the tarragon. Roll up the fish fillets, halve crossways. Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the fish rolls, cover and cook in batches over a medium heat, for approx. 5 mins. Remove, keep warm on a plate.
- 30 mins Preparation/cooking time: ca. 30m
- Servings For 4 people
- Nutrition 207 Kcal