Plaice rolls with spinach and potato gratin

1.

Peel and wash the potatoes and cut into thin slices. Halve the garlic. Spread garlic on 2 smaller gratin dishes, grease and layer the potatoes in flakes. Mix the starch with 3 tablespoons of milk until smooth.

2.

Mix the cream, remaining milk and mixed starch, season with salt, pepper and nutmeg and pour over the potatoes. Wash marjoram, pat dry, remove large stalks. Roughly chop the leaves. Cut the cheese horizontally into 4 slices and place on the gratin.

3.

Sprinkle with marjoram. Cook in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. In the meantime, wash the spinach and let it drain. Clean and wash the peppers, pat dry and cut into small cubes.

4.

Peel and finely dice the onion. Heat 1 tablespoon of oil in a pan. Add the spinach, paprika, 2 tablespoons of water and diced onion to the pan and sauté for about 3 minutes, swirling, until the spinach collapses completely.

5.

Season the spinach with salt and pepper, remove and drain thoroughly. Rinse the fish and pat dry. Place the fish fillets on 1 slice of ham each, season with pepper and a little salt.

6.

Spread the spinach mixture on the fillets. Roll up the fish with the ham and secure with toothpicks. Heat 1 tablespoon of oil in a pan. Fry fish rolls in it for 8-10 minutes until golden brown.

7.

Place the fish and gratin on preheated plates, garnish with a lemon wedge.