🍽️ Flounder rolls with spring vegetables

Name: Flounder rolls with spring vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large Carrots; 300 g green Asparagus; 100 g Peas (freshly peeled); 8 Turbot Fillets; butter; 200 g Whipping Cream; 1 tsp Lemon Zest; 2 tbsp Lemon Juice (freshly squeezed); 100 ml dry White Wine; Salt; Nutmeg (freshly grated); Pepper (freshly ground); 1 tsp Chili Flakes

500 kcal · 30 min · 4 servings

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Ingredients

2 large Carrots
300 g green Asparagus
100 g Peas (freshly peeled)
8 Turbot Fillets
butter
200 g Whipping Cream
1 tsp Lemon Zest
2 tbsp Lemon Juice (freshly squeezed)
100 ml dry White Wine
Salt
Nutmeg (freshly grated)
Pepper (freshly ground)
1 tsp Chili Flakes

Instructions

1. Peel the carrots.
2. Slice the carrots into very thin strips lengthwise using a vegetable peeler.
3. Wash the asparagus.
4. Trim off the woody ends of the asparagus.
5. Slice the asparagus into thin strips lengthwise using a vegetable peeler.
6. Bring plenty of salted water to a boil.
7. Cook the carrot strips for 1 to 2 minutes (blanching).
8. Lift the carrots out with a slotted spoon.
9. Let the carrots drain well.
10. Add the asparagus to the boiling water.
11. Cook the asparagus for 2 to 3 minutes.
12. Lift the asparagus out.
13. Let the asparagus drain.
14. Add the peas to the water.
15. Cook the peas for 2 to 3 minutes.
16. Lift the peas out.
17. Let the peas drain.
18. Rinse the flounder fillets under cold running water.
19. Pat the fillets dry with kitchen paper.
20. Place the fillets flat on the work surface.
21. Season both sides of the fillets with salt and pepper.
22. Drizzle the fillets with lemon juice.
23. Place 1 wide carrot slice on each fillet.
24. Optionally place two carrot slices side by side.
25. Roll the fillets tightly starting from the narrow end.
26. Secure the rolls with a wooden skewer.
27. Gently melt 1 tablespoon of butter in a pan.
28. Place the rolls flat in the pan.
29. Pour the wine over the rolls.
30. Cover the pan.
31. Simmer the rolls on medium heat for 10 to 12 minutes until cooked.
32. Lift the rolls out of the pan.
33. Keep the rolls warm.
34. Arrange the rolls on plates.
35. Add the vegetable slices and peas to the rolls.
36. Drizzle the dishes with the cream sauce.
37. Sprinkle the dishes with chili flakes.
38. Serve the dish immediately.
39. Serve with a glass of white wine.

Nutrition per serving

kcal: 500
Protein: 57 g · Fett/Fat: 23 g · Carbs: 10 g