Steamed Plaice Rolls

Ingredients

• 0.5 lemon
• 400 g plaice fillets (4 fillets)
• Salt
• 4 tsp Sambal oelek
• 4 tsp mixed herbs (frozen)
• 1 onion
• 20 g ginger (1 piece)
• 200 g small Chinese cabbage (1 small head)
• 1 red bell pepper
• 1 tbsp Rapeseed Oil
• 200 ml classic vegetable broth
• Pepper

Instructions

1. 1.

   Squeeze the lemon. Rinse the plaice fillets, pat dry with paper towels, season with salt and drizzle with lemon juice.

2. 2.

   Brush each fillet with 1 tsp Sambal oelek and sprinkle with ½ tsp herbs.

3. 3.

   Roll the fillets tightly and secure with toothpicks.

4. 4.

   Peel and finely chop the onion and ginger.

5. 5.

   Clean and wash the Chinese cabbage, then slice into fine strips with a large knife.

6. 6.

   Halve the bell pepper, remove seeds, wash, and cut into fine strips.

7. 7.

   Heat oil in a non‑stick pan. Sauté onions and ginger for about 1 minute while stirring.

8. 8.

   Add the bell pepper and sauté for another 3 minutes, stirring. Add the Chinese cabbage and cook for an additional 2 minutes.

9. 9.

   Pour in the broth and simmer over medium heat until the liquid has reduced by half. Season with salt and pepper.

10. 10.

    Place the plaice rolls on top of the vegetables and cover; cook over medium heat for 6–8 minutes.

11. 11.

    Remove the rolls from the pan. Mix any remaining herbs into the vegetable mix, adjust seasoning with salt and pepper, and serve the rolls on top of the vegetables.