For the cornish with woodruff, allow the woodruff to wilt a little.
Fillet the fish. To do this, score along the backbone and undercut the fillets from the top down to the ray fins on both sides. This will loosen the fillets from the bones and hold them together at the outer edge. acidify the plaice with lemon juice and season with salt and pepper.
Sauté the chopped shallots in 1 tablespoon butter, add bacon cubes and woodruff. Dust with flour and deglaze with vermouth. Add crème fraîche and season with aniseed schnapps and orange zest. Reduce and season with salt and pepper.
Fill the plaice with the bacon-Waldmeister mixture and wrap with the bacon slices.
Heat butter in a large frying pan and fry the stuffed corn rolls with woodruff on both sides for about 5 minutes each.
Serve with the mash with woodruff nettle puree and salted potatoes.