I had a small amount of salmon left over from yesterday's dinner, which I hadn't cooked, not enough to do anything with on its own, but enough to make
a mousse stuffing for rolled fillets of plaice. Other flat fish, such as sole, would work equally as well, of course.
Divide fillets of plaice along the centre line and remove the skin with a sharp knife. Add salmon and any of the frilly bits from around the edges from the plaice
to a food processor, together with an egg white, chopped herbs (I had basil, but parsley would also work) and some seasoning, and pulverize to a mousse consistency.
Put a large Tbs of mousse onto the skinned side of the plaice fillets and roll up, pinning the thin end in with a toothpick. Place the fish rolls into a buttered dish.
Sauté a finely chopped shallot until starting to soften, then add a small glass of dry white wine, bring to a boil and simmer for a few minutes, then pour over the fish rolls,
cover and bake in a 180°C oven for about 15 minutes. Remove the fish rolls to another dish, taking out the toothpicks, cover and keep warm. Strain the braising liquid
into a saucepan, add double cream and boil down for a few minutes until thickened. Stir in halved white grapes, heat through then pour over the fish rolls and serve.
I accompanied these with duchesse potatoes, made by cooking potatoes and mashing with butter, an egg yolk and seasoning, then piping onto a baking sheet,
brushing with melted butter and baking in the oven for 25-30 minutes, until golden. Purple-sprouting broccoli completed the meal.