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BLANCHED VEGETABLES WITH ROLLS OF PLAICE INGREDIENTS: - 1 kg local plaice or sole - 100g leaf beet or chard - 100g courgettes - 100g carrots - 1 shallot,  1 clove garlic, basil, parsley, white wine PREPARATION AND COOKING: 45 minutes RECOMMENDED WINE: Omarus Skin and fillet the fish and then roll up the fillets. Sauté the chopped shallot and garlic, then add the fish rolls, white wine, chopped parsley and basil and simmer gently. In the meantime blanche the chard in a little boiling salted water. Cut the carrots and courgette into matchsticks and blanche. Arrange the drained chard on a serving plate and top with the fish and vegetables. Serve.