Plaice rolls with turmeric tomato sauce and white asparagus

Ingredients for 2 servings:

• 2 portions of fish fillet(s) (plaice, 200 g each)
• 100 g salmon fillet(s)
• 2 tomatoes
• ½ bunch coriander leaves
• 1 garlic clove(s)
• 1 small onion(s)
• ½ apple
• 1 tsp, heaped turmeric
• 100 ml double cream
• 70 ml whipped cream, well chilled
• 800 g asparagus
• 200 ml fish stock
• some butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a recipe for the steamer

Cut the salmon fillet into small cubes, wrap in cling film, and freeze briefly. Peel the asparagus and place in greased, perforated steamers. Blanch the tomatoes, skin them, remove the seeds, and cut them into small cubes. Wash, dry, and finely chop the coriander. Peel and finely chop the apple. Peel and finely chop the onion and garlic. Purée the salmon fillet with the cream in a blender until smooth, season with salt and pepper. Halve the plaice fillets lengthwise, spread the stuffing on the skin side, roll them up, and secure with toothpicks. Place in greased, perforated steamers. Cook the asparagus in the steamer: Temperature: 100°C – 15 minutes (+ appliance preheating time). Approximately 10 minutes before the end of the cooking time, place the plaice rolls in the steamer and continue cooking at 85°C. Meanwhile, prepare the sauce: Sauté the garlic and onion in butter, add the apple pieces, and sprinkle with turmeric. Pour in the fish stock and simmer the sauce for about 15 minutes. Add the double cream, simmer for 2 minutes, blend with a hand blender, add the tomatoes and coriander, and heat briefly in the sauce. Remove the asparagus and plaice rolls from the freezer and serve with the sauce. Rice or potatoes can be cooked in the freezer as a side dish. If you don’t have a steamer, you can also steam the rolls in a pot with a sieve insert and prepare the asparagus as usual.