White wine steamed plaice rolls with dill

Ingredients for White wine steamed plaice rolls with dill

Instructions for White wine steamed plaice rolls with dill

To prepare the White wine steamed plaice rolls with dill recipe, please follow these instructions:

Fillets to the rollers: Filetér fish and put them on ice, while the forcemeat touched.

Fishing father's: cut the fillets into smaller pieces and place it in a food processor or blender. Rinse dill, remove the coarse stems and chop it finely. Arrow and chop the onion. Blend fish with dill, onion, flour, eggs, milk, salt and pepper to it gets a steady consistency. Team possibly. a little of the milk back to regulate the texture with. Boil or fry a bun to test about texture and seasoning is fit.

Plaice rolls: Butter a baking dish with butter. Each fish fillet rolled together about themselves with skin side inwards to a "snail's pace", which made up for grabs in the dish. Fill fiskefarsen into the middle of the "snail" using small spoons or with icing bag. The Green father's may appear. Pour white wine and sprinkle with salt. Behind the fish rollers at 200? (C) for about 20 minutes. If the fish starts to take color, covered the dish with aluminium folio. Fish is done when flesh changed color from light gray to milky white and the texture of the fish will be the flag.

Green sour cream dressing: Cfire rinsed and chopped very fine. The rest of the ingredients mixed with the cfire. Season to taste with lime or lemon juice.