|Plaice fillets||8 Small|
|Mushrooms||4 Ounce (100 Grams)|
|Chopped parsley||2 Tablespoon|
|Chopped lemon thyme/1 pinch dried thyme||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Soy sauce||5 Drop|
|Ground black pepper||To Taste|
|White wine/Fish stock||1⁄2 Pint (300 Milliliters)|
|Freshly ground black pepper||To Taste|
Skin the plaice fillets, as described below, if this has not been done by the fishmonger.
Skin, halve and deseed the tomatoes and chop the pulp; this is known as 'concassing'.
Wipe and finely chop the mushrooms.
Mix them with the tomatoes and add the herbs, lemon juice, soy sauce and seasoning.
Spread the stuffing over the fillets, roll firmly from head to tail.
Tie with fine string or cotton or secure with wooden cocktail sticks.
Pour the wine or stock into a frying pan and add a little seasoning.
Put in the plaice rolls and poach for 10 minutes.
Turn over once or twice during the cooking period.
Remove the rolls with a fish slice.
Drain very well and remove the string, cotton or cocktail sticks.
The cooking liquid can be discarded after cooking or boiled until 2 tablespoons only remain to give an intensive flavour which can be spooned over the fish.
It can also be made into a thickened sauce.
Serve with a lightly cooked green vegetable or salad and crisp croutons.