Plaice roulades with spicy filling

Ingredients for 4 servings:

• 8 plaice fillets, approx. 80 – 100 g each
• 8 slices of bacon
• 1 gr. can/n sauerkraut (champagne herb)
• 200 ml cream
• 1 bunch of parsley
• 2 tsp capers
• 2 onions
• 2 tsp peppercorns, pickled
• 2 tsp mustard, hot
• 2 tbsp horseradish (jar)
• 2 tbsp clarified butter
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Chop the parsley and capers, finely dice the onions. Crush the pickled peppercorns. Mix everything with the mustard and horseradish. Spread this mixture on the skin-side down of the plaice fillets, roll them up, wrap each one with a slice of bacon, and secure with a toothpick. Heat clarified butter in a deep pan and brown the roulades on all sides, then remove. Heat the sauerkraut and cream in the frying fat. Season with pepper and salt. Place the roulades on top and cook with the pan covered for 15 minutes. Parsley potatoes serve as a side dish.