For the plaice rolls, first rinse the plaice fillets and rub dry. Lay the fillets out flat and sprinkle with lemon juice. Roll up each plaice roll inside out and pin with a wooden skewer. In a wide saucepan, bring water, wine, sliced onion and enough salt to boil. Boil for 15 minutes.
In this broth, cook the plaice rolls at a low temperature for 7-8 minutes. Carefully lift out with a skimmer and keep warm with the lid closed. Strain the fish stock. Chop the dill.
In a saucepan, heat butter. Add the flour, stirring throughout, and deglaze with the broth. Cook for 10 minutes, stirring frequently. If the sauce has become too thick, add a little water and possibly a little wine. Season well with salt and white pepper.
Stir the egg yolks and 4 tablespoons of whipping cream together in a cup. Set the sauce aside and add the egg/whipped cream mixture.
Warm the rinsed shrimps and the warm plaice rolls briefly in the sauce. But do not let it bubble up any more. Stir plenty of chopped dill into the sauce and serve the plaice rolls.
Preparation Tip:
The plaice rolls are best served to the table with freshly cooked rice and a cucumber and tomato salad dressed with dill.
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