Plaice in Lemon Sauce

A seafood recipe found in “Fisk og Skalldyr” (Fish and Shellfish)
published by Hjemmets Kokebokklubb in 1980Rødspette i Sitronsaus_post_thumb[2]

4-5 servings
Cooking time: Total about 30 min.
Oven temperature: 225 C / 435 F
Middle shelf in the oven
Can be frozen but will deteriorated.

1/2 kg [1 lb] plaice fillets
3 tablespoons butter
1 hardboiled egg
1 onion
2 tablespoons flour
3 dl [0,6 pt] fish broth
1-2 dl [0,2-0,4 pt] cream, 35%
1-2 lemons


[1] Rinse and wipe the fillets and rub them with a little salt.

[2] Stir together a filling made of 1 tablespoon of soft butter, finely chopped hardboiled egg, finely chopped onion, a handfull of finely chopped chives, salt, pepper and curry. Spread the filling on the fish fillets and roll them up from the tail ends. Fasten the rolls with toothpicks and place them in a ovenproof mould.

[3] Melt 2 tablespoons butter and stirr in 1/2 tsp curry and 2 tablespoon flour. Allow it to simmer for a couple of minutes without taking color. Add broth, cream and lemon juice and stirr till you got a smooth sauce and lett it simmer for a few minutes.

[4] Pour the sauce over the fish fillets and place the mould in the oven for 20 minutes. Chop some chives and drizzle over the finished dish. Server with peas and potatoes.