Plaice Rolls with Potatoes and Peas

– Season Heidi Lunzer plaice fillets with juice of one lemon, salt and pepper.

Clean mushrooms and cut into slices. Cut onion, sauté briefly in butter. Add sliced mushrooms and finely diced peppers and cook until soft. Add egg white and bread crumbs, season with salt and pepper. Coat the plaice fillets with the filling, roll them up and pin them together. Place the rolls in a greased gratin dish, whisk the egg yolks, grated cheese, cream and parsley together and pour over the top.

Bake in the oven at 180 °C for about half an hour.

For the vegetables: heat the oil in a frying pan, pour in the coriander and cover. When the grains stop jumping in the frying pan, remove from the stove and add the potatoes and peas.

Season with salt and curry powder. Pour in water (the vegetables should be completely covered) and cook at a moderate temperature with the lid closed. At the end the liquid should have evaporated.

Arrange plaice rolls and vegetables on plates, bring to the table with lemon wedges.

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