Plaice Rolls on Ribbon Noodles and Top Sauce

Roll them up, steam them in a broth made of butter, white wine and the juice of a lemon until soft, cook them in the oven at 220 °C and decorate them with a dollop of sour whipped cream. Cook the tagliatelle in salted water and olive oil until al dente, drain, pour in the whipped cream, add the diced mushrooms and the cored, quartered tomato wedges, cook and season with salt, pepper and a pinch of nutmeg.

Sauté the washed watercress in enough olive oil and season with salt, pepper and nutmeg.

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