Plaice Salmon Rolls

Peel the potatoes and cook them in a little boiling salted water for about 20 minutes. Peel onion and carrot. Halve onion, cut carrot into coarse pieces. Rinse lemon and cut into slices. Bring white wine, 3/8 l onion, water, lemon slices, peppercorns, carrot, bay leaf spice, mustard seeds and salt to boil. Simmer on low heat for 5 minutes. Clean zucchini, rinse and cut lengthwise into narrow slices. Cut salmon slices in half. Rinse plaice fillets and remove skin from each of the two fillet halves. Top fillets with zucchini and salmon, roll up and pin. Pour the stock through a sieve, heat and cook the plaice rolls in it for 5-6 minutes. Steam the rest of the zucchini slices in a little boiling salted water with the clarified butter for 2-3 minutes until soft. Keep the plaice rolls warm. Measure 200 ml fish stock and bring to boil with saffron. Stir through crème fraîche and cornstarch and thicken broth with it. Bring to the boil again and season with salt, pepper and Worcestershire sauce. Finely chop dill, except for a remnant for garnish. Drain potatoes and sprinkle with dill. Arrange everything and garnish with dill.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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