Plaice rolls on plantains
Ingredients for 4 people:
4 fillets plaice (500-600 g)
4 teaspoons mustard
4 teaspoons maple syrup (or honey)
4 pieces of soft cheese (such as Camembert, St Nectaire, Reblochon)
Salt and white pepper
6 sprigs of fresh rosemary
6 sprigs fresh tarragon
100-150 ml of coconut milk
2-3 tablespoons of olive oil
2 ripe plantains
10 g of butter
Rinse the fish fillets under cold water and dry. Salt and pepper, then coat them with a spoonful of mustard and maple syrup. Place on each a flat piece of soft cheese and a sprig of tarragon and rosemary. Roll the plaice fillets in bundles and secure with a toothpick.
Emulsify the coconut milk with 1 tablespoon mustard and 2 tablespoons olive oil. Arrange the rolls into a ceramic baking dish and pour over the sauce. Tuck a few sprigs of rosemary and tarragon between them. Give a good grate of pepper over the dish. Bake at 210°C for 25-30 minutes.
Meanwhile, peel and cut the bananas into slices. Melt the butter in a large skillet and tip in the bananas, spreading them in one layer. Cover and reduce heat. Let stew for 2-3 minutes. Turn the slices one by one and brown them the same way on the other side.
When ready to serve, make a bed (or bridge) with two slices of plantains and put a plaice roll over. Optionally, sprinkle with coconut sauce.