Plaice fillets with almond crust in pepper cream

Name: Plaice fillets with almond crust in pepper cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 large red and yellow peppers; 6 stalks of chives; 75 g Butter; 50 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g flaked almonds; 800 g small new potatoes; 1 small onion; 3 TABLESPOONS Olive oil; 50 ml dry white wine; 50 ml Vegetable broth; 4 double plaice fillets (approx. 130 g each); 7-10 Tbsp Lemon juice; 50–75 g Whipped cream; 7-10 Tbsp Oil for rubbing the peppers; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 large red and yellow peppers
6 stalks of chives
75 g Butter
50 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g flaked almonds
800 g small new potatoes
1 small onion
3 TABLESPOONS Olive oil
50 ml dry white wine
50 ml Vegetable broth
4 double plaice fillets (approx. 130 g each)
7-10 Tbsp Lemon juice
50–75 g Whipped cream
7-10 Tbsp Oil for rubbing the peppers
7-10 Tbsp Aluminium foil

Directions

1
Wash the peppers and rub with oil. Place the peppers on a baking tray and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 20-30 minutes. Peppers should take on colour from the outside. Turn the peppers over in between
2
Take the pods out of the oven, wrap them together in aluminium foil and let them cool down. Wash the chives and shake dry. Cut stalks into small rolls. Knead butter, breadcrumbs and half of the chives into crumbles, season with salt and pepper. Finally, briefly knead in the flaked almonds. Put the crumbles in a cool place. Cover the remaining chive rolls with a damp cloth
3
Wash the potatoes thoroughly and boil them in boiling water for about 25 minutes until soft. Peel, clean and chop the peppers. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Sauté the diced onion in it until transparent. Add the bell peppers and deglaze with white wine. Add stock and simmer covered for about 15 minutes
4
Wash the fish, dab dry and cut in half. Season with salt, pepper and some lemon juice. Pour cream into the pepper sauce and puree. If the sauce is too thick, stretch it with some broth. Season the sauce again and put it into one large, or 2 small flat casseroles. Place the fish fillets on the sauce and sprinkle with the almond sprinkles. Bake on the middle shelf of a preheated oven (electric: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes until the crust is golden brown
5
Drain the potatoes. Heat 2 tablespoons of oil in a frying pan and fry the potatoes for about 5 minutes. Season with salt and pepper. Serve the potatoes with the baked fish and sprinkle with the remaining chives