PLAICE AND SALMON ROLLS

PLAICE AND SALMON ROLLS  

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Serves 4

4 x 113g skinless plaice fillets

113g smoked salmon slices

60g extra light Philly with garlic & herbs

1 tbsp finely chopped fresh dill

4 tbsp lemon juice

salt & freshly ground black pepper

170g very low fat fromage frais

30g watercress

2 tbsp finely chopped fresh parsley

1 tsp finely greated lemon rind

watercress & chopped dill to garnish

Preheat oven to Gas 5/190ºC/375ºF  Halve the plaice fillets lengthways and lay strips of smoked salmon over the skinned side of each fillet, trimming as necessary.

Soften the cheese by lightly beating it and spread it over the smoked salmon, sprinkle with dill and carefully roll up from the narrow tail end.

Plaice them side by side seam side down in a shallow baking dish and sprinkle with 2 tbsp lemon juice.  Season and cover with foil.  Bake for 15-20 mins.

Meanwhile place the fromage frais, watercress, remaining lemon juice, parsley and half the lemon rind into a food processor or blender and blend until smooth.  Cover and chill until required.

To serve, drain the fish and place on serving plates, sprinkle with the reserved lemon rind.  Season ans garnish with watercress and chopped dill.  Serve with the sauce.