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Plaice Rolls in White Wine Sauce

Name: Plaice Rolls in White Wine Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Plaice Rolls in White Wine Sauce
Ingredients: 8 plaice fillets; 1 shallot finely chopped; 200ml dry white wine; 100ml fish stock; 200ml double cream; 1 tablespoon butter; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 bunch fresh parsley

Plaice Rolls in White Wine Sauce are a delicate and elegant meal that works well for a midweek dinner or a special occasion. This recipe uses fresh fillets of fish rolled up and cooked gently in a light sauce. The white wine provides a subtle acidity that balances the richness of the cream. You can serve this with steamed vegetables or boiled potatoes to soak up the sauce.

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What is good about plaice rolls in white wine sauce

This recipe is perfect because it combines simple ingredients to create a sophisticated flavour. Plaice Rolls in White Wine Sauce take very little time to prepare but look impressive on the plate. The fish stays moist and tender because it is poached directly in the liquid. It is a light yet satisfying meal that suits anyone looking for a fresh seafood dish.

How to make plaice rolls in white wine sauce

Step 1

Prepare the fish: Lay the plaice fillets flat on a clean surface and season both sides with salt and pepper. Roll each fillet tightly from the wider end to the tip. Secure each roll with a toothpick so they stay together during cooking. Place the rolls aside while you prepare the pan.

Step 2

Sauté the shallot: Melt the butter in a large frying pan over a medium heat. Add the finely chopped shallot and cook for a few minutes until it is soft and translucent. Do not let the shallot turn brown as it needs to stay sweet. Pour in the white wine and the fish stock and bring the liquid to a gentle simmer.

Step 3

Poach the rolls: Carefully place the prepared fish into the simmering liquid in the pan. Cover the pan with a lid and cook for about eight minutes or until the fish is opaque and firm. Use a slotted spoon to lift the fish out of the pan and keep them warm on a plate.

Step 4

Finish the sauce: Increase the heat to high and let the liquid reduce by half. Stir in the double cream and whisk gently until the sauce thickens slightly. Add the chopped parsley and check if it needs more salt. Pour the sauce over the Plaice Rolls in White Wine Sauce and serve immediately.

My best tips for plaice rolls in white wine sauce

Choosing fresh fish is the most important part of making Plaice Rolls in White Wine Sauce. Look for fillets that are firm and have a clean scent. If the fillets are very thin you might need to be extra careful when rolling them to prevent tearing. You can use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavour in the sauce.

Make sure the poaching liquid is simmering gently rather than boiling rapidly. High heat can cause the delicate fish to break apart or become tough. If you do not have fish stock you can use a light vegetable stock instead. Always remove the toothpicks before serving the fish to guests to make it easier to eat.

You may also like grilled turkey breast, pork tenderloin skewers or homemade aioli.

Ingredients

servings

Adjust quantity

8 plaice fillets
1 shallot finely chopped
200 ml dry white wine
100 ml fish stock
200 ml double cream
1 tablespoon butter
1 teaspoon salt
0.5 teaspoon black pepper
1 bunch fresh parsley

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1858 kJ / 444 kcal
Fat:28 g
- of which saturates:17 g
Carbohydrates:3 g
- of which sugars:1 g
Protein:40 g
Fibre:0 g
Salt:300 mg

The Plaice Rolls in White Wine Sauce are ready when they turn completely opaque and feel firm to the touch. You can check this by gently pressing the centre of a roll with a fork. It usually takes about eight minutes of poaching in the liquid.

Can I use a different type of fish for Plaice Rolls in White Wine Sauce?

Yes you can use other flatfish fillets like lemon sole or megrim if plaice is not available. The cooking time for Plaice Rolls in White Wine Sauce will remain very similar as long as the fillets are a similar thickness.

What should I serve with this fish dish?

Boiled new potatoes or mashed potatoes are excellent choices to enjoy with the creamy sauce. Steamed green beans or asparagus also provide a fresh crunch that complements the soft texture of the fish.