Plaice fillets in egg shell
easy
40 mins
40 mins
Ingredients
- 4 double plaice fillets (approx. 125 g each)
- 2 TABLESPOONS Lemon juice
- 1 can(s) (850 ml) peeled tomatoes
- 2 Onions
- 5 TABLESPOONS Oil
- 250 g Long grain rice
- 200 ml clear broth (instant)
- 4 Eggs
- 7-10 Tbsp Salt
- 150 g Flour
- 7-10 Tbsp colourful pepper
- 7-10 Tbsp a few drops of Tabasco
- 1 collar Basil
- 7-10 Tbsp Lemon slices
Directions
- 1
Wash the plaice fillets, dab dry, sprinkle with lemon juice and leave covered for about 10 minutes. Coarsely chop peeled tomatoes with a knife in the tin. Peel onions, dice finely and fry in 2 tablespoons of hot oil.
- 2
Add rice and fry until transparent. Deglaze with tomatoes and stock, bring to the boil once, cover and allow to swell over a low heat for 20 minutes. Meanwhile whisk the eggs in a flat bowl.
- 3
Dab fish dry and season with salt. First turn in flour, then in egg and fry in the remaining hot oil for 2-3 minutes on each side until golden brown. Sprinkle with coloured pepper. Season tomato risotto with salt, pepper and a little tabasco.
- 4
Wash the basil, dab dry and cut into fine strips, except for a little to garnish. With two tablespoons of small cams
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