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