Plaice Steamed in Wine with Vegetable Pearls

Peel the vegetables and cut out as many balls as possible with a ball cutter. In a saucepan with a strainer, bring 150 ml water, 50 ml thyme, sage, wine and 1/2 tsp. salt to a boil.

Place vegetables in the strainer insert and set over the top. Steam over a good medium heat for 10 minutes.

2. preheat electric stove to 175 °C. Peel the onions, finely dice 1 onion and place in a small bowl, cut the other into rings. Rinse the fresh kitchen herbs, chop half of the parsley and dill, all of the tarragon and mix into the chopped onions.

3. rinse and pat the plaice, score the white sides crosswise. Carefully loosen fish flesh from center of cross along bones, creating pockets.

Sprinkle fish lightly with salt and pepper.

4. spread onion rings, remaining parsley and dill evenly on roasting tray of oven, sprinkle with 1 tsp. salt and peppercorns. Pour in the remaining wine and fish stock. Place plaice on the baking sheet with the opening facing up. Fill the onion-herb mixture into the pockets. Place a slice of herb butter on each.

5. cover the baking sheet with aluminum foil, press the edges firmly and place the baking sheet on the middle rack of the oven. Cook the fish until cooked through, 8-10 minutes (gas: level 2). In the meantime, heat the butter in a bowl, add the flour and sauté briefly.

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