Name Plaice and Anchovy Roll_ups


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* 12 small plaice fillets
* anchovy paste, for spreading
* olive oil, for brushing
* sea salt and pepper

Parsley mayonnaise:
* 150 ml (1/4 pint) mayonnaise
* 3 tablespoons soured cream
* 3 tablespoons finely chopped parsley

1. Cut each plaice fillet in half crossways. Spread thinly on one side with anchovy paste and roll up Swiss-roll fashion. Thread 6 plaice rolls on to each of 4 kebab skewers and brush lightly with olive oil.
2. Place the skewers on an oiled grid over the hot coals of a preheated barbecue and cook for 2-3 minutes. Turn the skewers over and cook the other side. Do not over-cook: the plaice should be really moist and translucent. Season lightly with salt and pepper.
3. Mix together the ingredients for the parsley mayonnaise and serve in a bowl with the plaice and anchovy roll-ups. Char-grilled tomatoes and courgettes, which have been cooked on the barbecue, will go well with this dish.

Serves: 4

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