Stuffed plaice fillet on potato gratin

Ingredients for 4 servings:

• 4 fish fillets (plaice), approx. 500 g
• 700 g potatoes
• 4 shallots or 2 medium-sized onions
• 4 stalks of tarragon, fresh (or dried)
• ½ bunch parsley
• ½ bunch chives
• 1 tsp mustard, mild
• 75 g North Sea crabs, peeled (garnet)
• 30 g butter
• 2 tbsp flour (slightly heaped tbsp)
• 1 tsp tomato paste
• 1 tsp broth, clear, granulated
• ⅛ liter white wine
• ¼ liter of water
• Pepper, white
• Salt
• Fat for the mold
• 2 tbsp lemon juice

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Boil the potatoes with their skins on. Then peel off the skins and slice the potatoes. Place them in a greased, shallow baking dish. Peel the shallots, finely chop, and chop them. Finely chop the herbs, then mix with the onions. Wash the plaice fillets, pat dry, and halve them lengthwise. Brush with the mustard and spread 2/3 of the herb mixture on top. Roll up the fillets and secure with roulade pins. Then place them on the potato slices. For the sauce, heat the butter. Add the flour and tomato paste and sauté. Pour in 1/4 l water and white wine and add the clear stock. Bring to a boil and reduce slightly. Season with salt and pepper. Pour the sauce over the fish and potatoes. Sprinkle the North Sea crab (Pomegranate) and the remaining herb mixture on top. Cook in a preheated oven at 175°C fan/convection oven (200°C electric oven, gas mark 3) for approximately 25 minutes, depending on the thickness of the fillets. Before serving, drizzle the fillets with lemon juice and season with salt, if desired. Remove the roulade pins. Serve with a fresh salad.