Ingredients
For the Rolls:
4 plaice fillets (thin and pliable)
1 teaspoon green tea seasoning-8g
200g (7 oz) cooked shrimp (peeled and deveined)
1 teaspoon salt-5g
white pepper-2.5g
1 tablespoon olive oil or melted butter-15g
For the Sauce:
1/2 cup fish stock or vegetable broth-120g
1 teaspoon green tea seasoning-8g
1/4 cup heavy cream-60g
1 teaspoon Dijon mustard-5g
1 tablespoon unsalted butter-15g
Salt and pepper to taste
Instructions
1. Marinate the Fillets:
Place the plaice fillets in a shallow dish. Pour half of the tea seasoning over them, ensuring even coverage. Drizzle with olive oil or melted butter, then season with salt and white pepper. Cover and refrigerate for 30 minutes.
2. Assemble the Rolls
Remove the plaice fillets from the marinade and pat dry. Place 2-3 shrimp at one end of each fillet. Roll the fillet tightly around the shrimp, starting from the shrimp end. Secure each roll with a toothpick or tie gently with kitchen twine.
3. Cook the Rolls
Steaming: Set up a steamer and bring water to a gentle simmer. Place the rolls on a steaming rack lined with parchment paper. Steam for 8-10 minutes, or until the fish is opaque and cooked through.
4. Prepare the Tea-Infused Sauce
In a small saucepan, combine fish stock, green tea seasoning, and heavy cream. Heat over medium-low heat. Whisk in Dijon mustard for flavor depth. Stir in butter until fully incorporated. To thicken, mix cornstarch with a tablespoon of water and whisk it into the sauce. Simmer until slightly thickened. Season with salt and pepper to taste.
5. Plate and Serve
Carefully remove the toothpicks or twine from the cooked rolls. Arrange the rolls on a serving plate. Drizzle the tea-infused sauce over the rolls. Garnish with fresh dill or chives and serve with lemon wedges for added brightness.