User Manual

Fish 109
Plaice rolls on a bed of ratatouille [Index: ]
MCRC00902426_BO_Schollenroellchen_auf_Ratatouille-014_F39MCRC00918112_SE_Schollenroellchen_auf_Ratatouille-016MCRC00900740_NF_Schollenroellchen_auf_Ratatouille-010_RZ0FishSaltwater fishPreparation methodsRoastingRecipe categoriesFish
For 4 servings
Large ovenproof dish
FISH:
8 plaice fillets, approx. 80 g each
2 tbsp lemon juice
Sea salt
RATATOUILLE:
120 g spring onions
120 g celery
1 red onion
Approx. 300 g aubergines
Approx. 300 g courgettes
100 g fresh tomatoes
40 g fresh herbs, e.g. chervil, tarragon, oregano,
basil, thyme
2 tbsp olive oil
500 g tomato passata
Sea salt
Black pepper, freshly ground
1 pinch sugar
1 bay leaf
IN ADDITION:
8 wooden skewers
Per serving
254 kcal, 10 g carbs, 10 g fat, 31 g protein,
0,8 BU
PREPARATION
1. Rinse the plaice fillets quickly under cold water and pat dry with kitchen towel. Drizzle with lemon
juice and season with salt.
2. Wash the spring onions and celery, trim them and cut them into fine rings. Peel and finely chop
the onions.
3. Wash and trim the aubergine and courgette. Cut the aubergine into cubes approx. 1 cm in size.
Use a potato peeler to peel 8 very thin slices from the courgette and place them to one side for the
fish rolls. Also dice the remaining courgette.
4. Wash the tomatoes and dice them. Rinse the herbs, shake them dry and chop them roughly.
5. Heat up the olive oil. Sweat the spring onions, celery, herbs and diced onions. Add the remaining
vegetables and the passata. Season with salt, pepper and sugar. Add the bay leaf and simmer the
ratatouille uncovered for approx. 10 minutes. Then pour into an ovenproof dish.
6. Place a slice of courgette on each of the plaice fillets, roll up and secure with a cocktail stick. Place
the fish rolls onto the ratatouille and cook as indicated.
Setting procedure:
Top/bottom heating
200 °C
Added steam, low
Cooking time: 30-35 minutes
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