Bacon-wrapped fish roulade

Ingredients for 1 servings:

• 150 g plaice fillet(s)
• 50 g shrimp(s), frozen
• 1 shallot(s)
• 10 g capers
• 40 g herb cream cheese
• 6 slice(s) Bacon , or amount as required
• Salt
• Pepper, from the mill
• some clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Plaice fillet with spicy filling

Preheat the oven to 160°C. Dice the shallot and sauté in a little clarified butter until translucent. Chop the capers, drain and finely dice the shrimp, reserving a few shrimp for the sauce. Mix the diced shallots with the capers, shrimp, and herb cream cheese, then season with salt and pepper. Add salt sparingly, as the bacon is already salty. Spread the mixture onto the plaice fillet, roll up the fillet, and wrap the bacon around it like a parcel to prevent the filling from leaking out. The amount of bacon depends on the size of the roulade and the quality of the bacon. If it’s too thin, it might tear, so use more. Fry the roulade in clarified butter on all sides until crispy. Then transfer to a shallow baking dish and bake in the oven at 160°C for about 30 minutes. Serve with a sauce of your choice, briefly warming the reserved shrimp in it. I had an orange cognac sauce and a slice of potato terrine with it.