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Mediterranean plaice rolls

Ingradiants :
75g/3oz butter (makkhan), plus extra
for greasing
4 plaice fillets, about 225g/8oz
each, skinned
1 small onion (pyaj), chopped
1 celery (ajmud) stick, finely chopped
100g/4oz fresh white breadcrumbs
3 tablespoons chopped fresh
flat-leaf parsley (ajmod)
2 tablespoons pine nuts, toasted
4 pieces sun-dried tomatoes (tamatar) in oil,
drained and chopped
50g/2oz canned anchovy fillets,
drained and chopped
freshly ground black pepper (klaimirch)


Preparation :
Preheat the oven to 180°C/350°F/Gas mark 4. Grease an ovenproof dish with a little butter. Cut the plaice fillets in half lengthways to make 8 smaller fillets. Melt the butter (panir) in a pan, and add the onion and celery (ajmud). Cover and sweat for 15 minutes, until soft. Do not allow to brown.Combine the breadcrumbs, parsley (ajmod), pine nuts, sun-dried tomatoes (tamatar) and anchovies. Stir in the softened vegetables with the buttery juices and
season with pepper. Divide the stuffing into eight portions. Taking one portion at a time, form the stuffing into balls, then roll up each one inside a plaice fillet. Secure each roll with a cocktail stick. Put the rolled-up fillets in the ovenproof dish. Bake for about 20 minutes until the fish flakes easily when tested with a fork. Remove the cocktail sticks, then serve the hot plaice rolls with a little of the cooking juices drizzled over

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