Ingredients for 4 persons:
4 small ready-to-cook plaice of about 350 g each
salt, pepper
juice of ½ lemon
1 bunch of carrots
2 Teltow turnips (or 1 kohlrabi)
1 bunch of spring onions
2 leeks
1 large bunch of mixed herbs (e.g. parsley, dill, chervil, tarragon)
1 tablespoon olive oil
250 ml white wine
250 ml vegetable broth
2 tablespoons butter
Preparation:
1. Rinse the plaice and pat dry. Season with salt and pepper and sprinkle with
lemon juice.
2. Peel carrots and Teltower turnips. Leave carrots whole, depending on size,
halve or quarter. Cut Teltower turnips into wedges. Cook vegetables in salted water for about 5 minutes. Pour off and leave to drain.
3. Clean, rinse and chop spring onions and leek. Rinse herbs, shake dry and chop coarsely.
4. Brush a baking tray with olive oil. Place half of the prepared vegetables on it.
Place the plaice on top and spread the remaining vegetables on top. Pour white wine and broth. Spread butter in flakes on top. Bake in preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for 35-40 minutes.
Preparation time approx. 75 minutes
Nutritional values per serving approx.:
Calories: 303
joules: 1263
Protein: 35,4 g
Fat: 10,6 g
Carbohydrates: 11 g
(FoodCentrale by ddp images)
