Plaice fillet rolls in saffron and fennel sauce

Ingredients for 2 servings:

• 8 small fish fillets (plaice fillets) or 6 large
• 1 tbsp fat (vegetable cream, e.g. Culinesse)
• 1 bag(s) of saffron (threads or powder)
• 1 tbsp fennel seeds
• 2 cup(s) milk, or more if desired, low-fat (1.5% or 0.5%)
• 1 tbsp butter (flour butter)
• 1 cup fish stock
• lemon juice
• Fresh herbs to taste
• Salt and pepper, from the mill to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the plaice fillets, place them on kitchen paper (skin side up, as it will shrink inwards) and pat dry, then drizzle with a little lemon juice. Fill with 1 teaspoon each of fresh, chopped herbs (fennel greens, flat-leaf parsley, or shallots, to taste) and roll up. Melt vegetable cream (or butter) in a large, non-stick frying pan over high heat, adding the saffron and fennel seeds at the same time. Fry the plaice fillet rolls, seam-side down, until golden brown, then turn and fry until golden brown on all sides; 6-8 minutes is sufficient. Deglaze with fish stock (or homemade chicken stock or a packet) and milk, stir in flour butter or “Classic Roux” from a packet, and season to taste with lemon juice and freshly ground pepper. We like this best with fluffy basmati rice, but it also works well with potatoes or pasta. If you’re not concerned about calories, you can use cream or half and half instead of milk.