Plaice fillet roulades on kohlrabi julienne

Ingredients for 2 servings:

• 6 fish fillets (plaice fillets without skin, approx. 85 g each)
• 6 slices of bacon (breakfast bacon)
• 3 kohlrabi, with green
• 2 shallots
• 1 clove(s) garlic
• 1 lemon(s)
• 4 tbsp wine, Riesling, dry
• 125 g crème fraîche herbs
• 1 tbsp butter
• 2 tbsp olive oil
• 50 g ham, diced, fine and lean
• Mustard, hot
• Dill, some fresh sprigs
• Fondor
• Sugar
• Pepper, white from the mill
• Salt

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

When rolling the fillets, the skin side should always be on the inside, as the thin membrane there shrinks when exposed to heat and the rolls hold together better. Gently pound the fillets before rolling to make them easier to roll. Fry the bacon strips in a pan over low heat. Place on kitchen paper, pat off any fat, and let cool. Clean the kohlrabi and grate it through a julienne grater to create strips of vegetables about 4-5 cm long. If you don’t have a grater, use a large chef’s knife. Split the kohlrabi leaves in half and remove the ribs. Cut the halved leaves crosswise into fine strips. Finely dice the shallots and garlic. Wash the fillets and dry them with kitchen paper. Brush the fillets liberally with mustard, top with a slice of rendered bacon, and scatter a few small dill sprigs on top. Roll up and secure with a toothpick. Heat the butter and oil in a casserole dish and sauté the shallots and garlic. Arrange the julienne strips in the dish, scatter the ham cubes on top, and season with a little lemon juice, sugar, and Fondor. Pour in the white wine. Cook in the covered dish at 1/3 heat for 20 minutes. Then mix in the crème fraîche well and season to taste. Adjust the seasoning if desired. Place the fish roulades on the vegetables, season with pepper and salt, and arrange the kohlrabi leaf strips on the dish. Place the lid on the dish and place it in the oven preheated to 180°C for 5 minutes. Then remove the lid and check for doneness. Cook uncovered for a few more minutes, if necessary. Some liquid will remain in the dish. Either ignore it or thicken it with ½ teaspoon of rice starch. Place the vegetables on the plates and place the roulades on top. For 4 people, you can serve it with a thin mashed potato as a side dish. For a drink, enjoy the same Riesling that you added to the vegetables.