Fillet of plaice piquante - Spättafilé pikant

FILLET OF PLAICE PIQUANTE
Spättafilé Pikant

4 servings

1 to 1 1/3 lbs fillets of plaice

salt, pepper
2 cups fish bouillon

Sauce:

1 tomato
8 oz un-peeled shrimps  or 3½ oz peeled shrimps
1½ tablespoons butter or margarine
1½ tablespoons flour
1 cup cream, 15% fat
1/3 cup liquid from the fish
¾ to 1 fish bouillon cube
1 to 2 crushed garlic cloves
1 teaspoon dried tarragon
salt, pepper

Decoration:

cress

Flavour the fish with some salt and pepper and roll the fillets up. Bring the fish bouillon to a boil in a sauté pan or a wide, shallow saucepan. Simmer slowly until the fish is white and firm. Keep warm.

Sauce:

Finely dice the tomato. Peel the shrimps. Melt the fat in a saucepan and blend in the flour. Beat in the cream, 1/3 cup liquid from the fish and the bouillon cube. Boil until it thickens. Blend in the tomatoes, garlic and tarragon and boil the sauce for a few minutes.

Add the shrimps, heat them through and flavour to taste with salt and pepper. Pour off the liquid from the fish and pour the sauce over the fish. Decorate with some chopped cress and serve with boiled rice or riced potatoes and green peas.

Enjoy!

Bella