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🍽️ Plaice fillets with crab and herb sauce

385 kcal · 30 min · 4 servings

Ingredients

• 8 Sole fillets
• 400 ml Fish stock (1 jar)
• 125 ml White wine
• 2 tbsp Butter
• 1 tbsp Flour
• 100 ml Whipping cream
• Salt
• Pepper from the mill
• 1 bunch Dill
• 1 bunch Parsley
• 125 g North Sea crab meat

Instructions

1. 1. Rinse the plaice fillets under running water.
2. 2. Add fish stock and white wine to a pan and bring the mixture to a boil.
3. 3. Place the plaice fillets into the boiling liquid.
4. 4. Let the fillets cook for 5 to 6 minutes.
5. 5. Remove the fillets with a slotted spoon.
6. 6. Keep the fillets warm on a plate.
7. 7. Melt butter in a pot.
8. 8. Add flour to the melted butter and let it sweat briefly.
9. 9. Measure 200 milliliters of fish stock.
10. 10. Deglaze the roux with the measured fish stock.
11. 11. Simmer the sauce while stirring for 2 to 3 minutes.
12. 12. Add cream to the sauce and heat it up.
13. 13. Season the sauce with salt and pepper.
14. 14. Rinse the herbs under running water.
15. 15. Shake the herbs dry.
16. 16. Finely chop the herbs.
17. 17. Stir the chopped herbs into the sauce.
18. 18. Warm the crab meat briefly in the remaining fish stock.
19. 19. Drain the crab meat.
20. 20. Plate the fish fillets.
21. 21. Top the fillets with the herb sauce and the crab meat.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 4 g