Plaice Rolls in White Wine Sauce
Plaice rolls in white wine sauce look far more elaborate than they are. Thin plaice fillets are rolled up, poached for just 8 minutes in wine and stock, then lifted out while the poaching liquid is reduced and finished with double cream. The sauce is rich but lifted by the wine, so a plate of boiled new potatoes and green vegetables is all that is needed. The whole dish is ready in about 35 minutes.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 430kcal
Seasoning plaice rolls in white wine sauce
Plaice is a delicate fish, so season the fillets lightly and let the sauce provide most of the flavour. Fresh fillets should smell clean and sea-fresh and look moist and translucent. Frozen plaice works if it has been fully defrosted in the fridge and patted dry, because wet fillets slip and tear when rolled.
Choose a dry white wine you would happily drink, such as Sauvignon Blanc or Pinot Grigio. The poaching liquid is the base of the sauce, so a sweet or oaky wine will show. For a different way to cook the same fillets, see baked plaice rolls.
Making plaice rolls in white wine sauce
Tap a time to start a timer.
- Roll the fillets Lay the fillets skinned-side up on a board and season with the salt and pepper. Roll each one up from the wider end to the tail and secure with a cocktail stick.
- Start the sauce Melt the butter in the frying pan over a medium heat. Add the shallots and cook for until soft but not coloured. Pour in the wine and fish stock and bring to a gentle simmer for .
- Poach the rolls Stand the rolls in the pan, cover with the lid and poach on a low heat for , until the fish is opaque all the way through and flakes easily. The liquid should barely bubble. Lift the rolls out with a slotted spoon onto a warm plate and cover loosely with foil.
- Reduce the liquid Turn the heat up to high and boil the liquid for , until reduced by about half and slightly syrupy.
- Finish the sauce Reduce the heat, stir in the cream and simmer gently for , whisking, until it coats the back of a spoon. Take off the heat and add the lemon juice and parsley. Taste and add salt only if needed.
- Serve Remove the cocktail sticks from the rolls, put 2 rolls on each warm plate and spoon the sauce over.
Serving and variations
Boiled new potatoes and a green vegetable take the place of a heavier side, and a few extra spoonfuls of sauce on the plate are welcome. A handful of peeled prawns added with the cream turns it into a more special-occasion dish. The same white wine sauce, with prawns and pasta, is in pasta with prawns and white wine sauce.
The rolls are best eaten as soon as they are made. If you do have any left, keep them covered in the fridge and eat them the next day, reheated gently until steaming hot.
Common problems and fixes for Plaice Rolls in White Wine Sauce
- The fillets tear when you roll them.
- Pat them dry with kitchen paper and roll gently from the wider end. If a fillet is very thin or already split, overlap two small pieces before rolling.
- The fish is tough or falls apart.
- The liquid was boiling rather than barely bubbling. Keep the heat low while poaching and lift the rolls out as soon as they are opaque and flake easily.
- The sauce is thin.
- Boil the liquid for longer before adding the cream, until it has reduced by about half. Once the cream is in, simmer gently for 2 minutes and avoid a hard boil.
- The sauce tastes too sharp or too salty.
- Add the lemon juice at the end, a little at a time, and hold back the salt until the sauce has reduced, because the stock and the reduction both concentrate it.
Frequently asked questions about Plaice Rolls in White Wine Sauce
How do you know when plaice rolls are cooked?
They are done when the flesh is opaque all the way through and flakes easily with a fork. Rolls made from thin fillets take 7–8 minutes at a gentle simmer.
Can I use a different fish?
Yes. Lemon sole, dab or small sole fillets roll and poach in the same way. Use similarly thin fillets so the cooking time stays the same.
What can I use instead of white wine?
Use extra fish stock with a squeeze of lemon juice. The sauce will be milder, so add the lemon a little at a time.
What goes well with these?
Boiled new potatoes or mashed potato soak up the sauce, and steamed green beans, asparagus or tenderstem broccoli add some freshness.
How did you like the recipe?
4.9 / 5 · 48 ratings
