For the stuffed plaice fillet rolls with spinach and pine nuts, wash the plaice fillets, salt and sprinkle with a little lemon juice.
Heat the spinach over low heat for about 12 minutes, add whipping cream and season with salt, pepper and nutmeg.
At the same time, bake the croquettes in the oven according to the package instructions. Wash the tomatoes, remove the stalk and cut into equal cubes. Then add to the spinach and cook.
Cover the plaice fillets with spinach and chopped pine nuts and form into small rolls. Fix with a toothpick and wrap in aluminum foil.
Bring water to a boil in a saucepan, add the plaice fillets and cook over low heat (do not boil) for about 8- 10 minutes. Unwrap the plaice fillets from the aluminum foil and arrange them on the spinach-tomato vegetables together with the croquettes. If desired, decorate the stuffed plaice fillet rolls with spinach and pine nuts with lemon slices and dill.
The stuffed plaice fillet rolls with spinach and pine nuts go well with potatoes, for example.