Plaice in Orange Sauce

Ingredients

• 6 double plaice fillets (ca. 360 g)
• 1 stalk leeks (white part, ca. 150 g, cut into wide strips)
• 1 fresh red peppercorn (seeded, sliced into rings)
• 2 oranges
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 2 tbsp prepared horseradish (from the jar)
• 1 tbsp toasted almond slivers (fat‑free)
• 1 tbsp oil
• 125 ml Vegetable broth
• 3 tbsp sour cream
• dill sprigs (for garnish)

Instructions

1. 1.

   Season fish fillets with salt and pepper, drizzle with lemon juice, then thinly spread horseradish on one side and fold together.

2. 2.

   Peel oranges with a sharp knife, cut along the inner membranes to create clean slits, squeeze out the remaining pulp, and catch the juice.

3. 3.

   Sauté peppers in oil, add leeks, pour in orange juice and vegetable broth, bring to a boil. Add fish fillets, cover, and simmer gently for about 3 minutes; remove and keep warm. Stir in sour cream, season with salt and pepper, let reduce slightly, then return fish fillets and orange slices, warming through.

4. 4.

   Plate on dishes, garnish with almond slivers and dill, and serve.