Plaice fillet on caramelized carrots (for 4 persons)

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 Plaice fillets (approx. 75 g each)
  • 500 g medium-sized carrots
  • 1 Onion
  • 75 g Sugar
  • 75 ml White wine vinegar
  • 7-10 Tbsp Juice of 1 lemon
  • 2 Bay leaves
  • 7 Cloves
  • 7-10 Tbsp Salt
  • 1 collar Dill
  • 7-10 Tbsp Lemon wheels and coloured pepper

Directions

  1. 1

    Wash the fish, dab dry. Clean, wash and peel the carrots and peel into long strips with a peeler. Peel and quarter the onion. Caramelise the sugar in a pot at low heat, deglaze with 150 ml water and vinegar while stirring constantly, add carrot strips and steam for about 10 minutes.

  2. 2

    In the meantime, bring lemon juice, 1/4 litre water, bay leaf, onion, cloves and salt to the boil, remove from the heat, add the fillets and leave to stand in the stock for about 3 minutes. Wash the dill, dab dry and chop, except for a few flags for garnishing.

  3. 3

    Arrange carrots sprinkled with dill on plates, place plaice fillets on top and serve with a lemon wheel, colored pepper sprinkled on top and dill flags garnished as desired. Serve with baguette slices and salted butter as a small snack or as an appetizer.

Nutrition Facts

KCAL
150 kcal
CARBS
24 g
FATS
1 g
PROTEINS
10 g

Categories & Tags

AppetizerheartyexoticFish