1 portion contains approximately:
| 426 | kcal |
| 46 g | protein |
| 14 g | fat |
| 29 g | carbohydrates |
-
2 plaice fillets (200g each)
-
70 g brown rice
-
2 tbsp lemon juice
-
1 tbsp reduced-fat cream cheese with herbs
-
2 tsp butter
-
150 ml vegetable stock
-
2 tbsp low-fat crème fraîche
-
1 tsp capers
-
1 tsp mustard
-
2 sprigs of dill
-
50 g iceberg lettuce
-
1 tsp walnut oil
-
1 tbsp vinegar
-
2x wooden skewers
-
Salt, pepper
-
1
Prepare the brown rice, according to the instructions on the package.
-
2
Wash the plaice fillets and season with lemon juice, salt, and pepper.
-
3
Spread the cream cheese on the filets, then roll them up and pin together with a wooden skewer.
-
4
Bring the butter, vegetable stock, and capers to a boil in a pan. Add the fish rolls and cover; cook for about 10 minutes over low heat.
-
5
Remove the fish from the pan and keep warm.
-
6
Mix the mustard with the low-fat crème fraîche and stir into the sauce. Season to taste with salt, pepper, and dill.
-
7
Wash the lettuce and prepare a dressing from water, oil, vinegar, and spices.
-
8
Serve with rice.