← All recipes

🍽️ Plaice Rolls with Carrots and Fennel

554 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 1 shallot
• 3 carrots
• 1 tbsp butter
• salt
• pepper (from the mill)
• 250 ml vegetable broth
• 0.5 g saffron
• 8 sole fillets
• 4 tbsp pesto
• 150 ml whipping cream (at least 30% fat content)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Remove the hard cores from the fennel and cut the vegetable into thin strips.
3. 3. Peel the shallot and the carrots.
4. 4. Finely chop the shallot.
5. 5. Cut the carrots into thin strips.
6. 6. Melt some butter in a pan and sauté the shallot in it.
7. 7. Add the fennel and carrots to the pan and sauté everything together.
8. 8. Season the vegetables with salt and pepper.
9. 9. Deglaze the vegetables with vegetable broth.
10. 10. Add the saffron.
11. 11. Let the vegetables simmer for 5 minutes.
12. 12. Wash the plaice fillets and pat them dry.
13. 13. Season the fillets with pepper.
14. 14. Spread the fillets thinly with pesto.
15. 15. Roll the fillets into rolls.
16. 16. Secure the rolls with kitchen twine.
17. 17. Stir the cream into the sautéed vegetables.
18. 18. Place the vegetables in a baking dish.
19. 19. Place the plaice rolls on top of the vegetables.
20. 20. Cook the rolls in the preheated oven for 20 to 25 minutes.
21. 21. Serve the dish with ground pepper.

Nutrition per serving

• kcal: 554
• Protein: 57 g · Fett/Fat: 32 g · Carbs: 11 g