Plaice fillet rolls with radish and roast potato salad
There are many different ways to prepare tasty fish on the electric grill. Today we are making something completely new: delicious plaice fillet rolls. Serve them with a light radish and roast potato salad and our dish is ready. Have fun trying it out!
Preparation time 30 minutes
Cooking time 2 hours
Ingredients
Ingredients for 4 portions
FOR THE POTATO SALAD
- 600 g Bamberg croissants,
- precooked
- 2 red onions
- 1 bunch of radishes
- 1/2 bunch chives
- 50 g butter
- 50 ml white wine vinegar
- 150 ml strong stock
- 1 tbsp coarse Dijon mustard
- 50 ml sunflower oil
- Salt from the mill
- Freshly ground pepper
FOR THE PLAICE FILLET ROLLS
- 400 g plaice fillet
- 1 tsp fruity curry powder
- 4 tbsp olive oil
- A few sprigs of fresh herbs
- to garnish
EXTRAS
- 8 watered wooden skewers
Preparation
- Slice the cooked and cooled potatoes into 0.5 cm thick slices. Peel and finely dice the onions. Clean, wash and slice the radishes.
- Heat the butter in a pan and fry the potato slices for a few minutes. Add the onions and fry briefly. Place both in a bowl. Pour the vinegar and stock into the same pan, stir in the mustard and simmer for 3 minutes over a reduced heat. Then stir in the oil. Pour the hot marinade over the potato slices. Season with salt and pepper. Fold in the radishes and leave the salad to marinate for at least 2 hours. Finely chop the chives and mix into the salad.
- Preheat the grill to 500 °C with the lid open.
- Place the fillets next to each other and season with curry, salt and pepper. Place 2-3 fillets next to each other, roll up and skewer. Continue until you have 4 rolls. Brush with oil on both sides.
- Grill the rolls on the BoostZone for 2-3 minutes on each side. Then leave to rest for a further 5 minutes without heat.
- Divide the salad between the plates, add the rolls and garnish with fresh herbs.
