Poached plaice fillet roulade with tomato and fennel salad

Ingredients for 2 servings:

• 4 fish fillets (plaice fillets), without skin
• 1 jar Pesto Genovese
• 4 large tomatoes
• 1 handful of fennel, just the leaves
• salt and pepper
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Fish: Wash the plaice fillets, pat dry, and spread with pesto. Roll the coated fish tightly and wrap it in cling film, making sure it’s as airtight as possible. Wrap it tightly again in aluminum foil. Place the wrapped fish in a pot of boiling water, turn off the heat, and cook for about 15 minutes. Salad: Score the tomatoes crosswise on the underside with a sharp kitchen knife, add them to boiling water, and simmer for about 30 seconds. Remove with a slotted spoon and place in a bowl of cold water. This will practically shed the skin on their own, interrupting the cooking process. Remove the tomatoes from the cold water and let them drain. The skin can now be easily peeled off using a small knife, starting at the scored point. Quarter the tomatoes, cut out the center, and cut into small cubes. Finely chop the fennel leaves and add them to the diced tomatoes along with olive oil. Season with salt and pepper.