Plaice fillets in horseradish sauce

Ingredients for 4 servings:

• 5 plaice fillets
• some dill
• some sugar
• some lemon juice
• salt and pepper
• 150 ml white wine
• 10 peppercorns
• 1 bay leaf
• 2 tbsp cornstarch
• 150 g yogurt
• 3 tsp horseradish from the jar
• ½ bunch parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Halve the plaice fillets lengthwise and drizzle with a little lemon juice. Season with salt and pepper. Sprinkle some chopped parsley and dill on the fish and roll up the fillets. Secure with wooden skewers. Bring 1/4 liter of water to a boil with white wine, 2 tablespoons of lemon juice, 1 teaspoon of salt, the bay leaf, and the peppercorns. Add the fish rolls and cook for about 8 minutes until cooked through. Then remove the fish rolls and keep warm. Strain the fish stock through a sieve and bring back to a boil. Mix the yogurt and cornstarch together and stir into the stock. Simmer for about 3 minutes. Season to taste with horseradish, salt, pepper, and sugar. Serve the plaice rolls in the sauce.