Stuffed Plaice Rolls

To make lemon twists, thinly slice a lemon and cut a slit in the centre of each slice. Twist the slices from the cuts.


  • 8 small plaice fillets, skinned
  • 100 g white breadcrumbs
  • grated rind and juice of 1 lemon
  • 1 tbsp chopped fresh dill
  • 50 g cream cheese
  • salt and pepper
  • 1 egg, lightly beaten
  • 25 g butter or margarine
  • 25 g plain flour
  • 300 ml milk
  • 150 ml dry white wine ( non alcoholic, optional)


  • dill sprigs
  • lemon twists

Cooking Process

  1. Put the fillets on a board, skinned side uppermost.
  2. Mix together the breadcrumbs , lemon rind and juice , dill, cream cheese, salt and pepper.
  3. Mix in enough egg to make a soft consistency.
  4. Place a spoonful of the stuffing on to each fillet and roll up.
  5. Place in an ovenproof dish and cover with greased foil . Bake in a moderate oven for 20-25 minutes.
  6. To make the sauce , melt the butter or margarine over a gentle heat, add the flour, then gradually add the milk and wine and bring the sauce to the boil , stirring continuously.
  7. Reduce the heat and simmer gently for 2 minutes.
  8. Season to taste and pour over the stuffed plaice fillets.
  9. Garnish with fresh dill and lemon twists and serve immediately.

Stuffed Plaice Rolls

Bon Apetite!

Stuffed Plaice Rolls