Plaice fillets in orange-saffron sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the oranges thoroughly. Rub half of the peel off 1 fruit. Peel all oranges generously so that the white skin is completely removed. Remove the pulp between the parting skins. Squeeze out the juice. Bring cream, some saffron threads, orange juice and grated zest to the boil.

2. 2

   Simmer for a few minutes and thicken with sauce thickener. Season with salt, pepper and some lemon juice. Let the orange fillets simmer in the hot sauce. Wash and halve the tomatoes, remove the seeds and finely dice the flesh. Clean and slice the mushrooms. Dill wash, dab dry, pluck from the stalks (put the stalks aside). Cut dill flags finely. Wash and drain the plaice fillets, cut them in half lengthwise. For the stock, simmer 1/2 litre water, white wine, remaining lemon juice, dill stalks, salt, mustard and peppercorns and peeled, halved shallot for a few minutes. Let the fillets simmer at low heat for about 5 minutes. Fry the mushrooms in hot fat until golden brown. Season with salt and pepper.

3. 3

   Wash and drain the plaice fillets, cut them in half lengthwise. For the stock, simmer 1/2 litre water, white wine, remaining lemon juice, dill stalks, salt, mustard and peppercorns and peeled, halved shallot for a few minutes. Let the fillets simmer at low heat for about 5 minutes. Fry the mushrooms in hot fat until golden brown. Season with salt and pepper. Arrange drained plaice fillets in saffron sauce. Sprinkle with mushrooms, diced tomatoes and dill. Serve with

4. 4

   Plate: Waechtersbach