Plaice fillets with coconut-lime crust
easy
60 mins
60 mins
Ingredients
- 3 Limes
- 8 plaice fillets ready for cooking (à approx. 75 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 100 g Coconut flake
- 1 Egg Yolk
- 600 g Celery
- 3 (approx. 450 g) firm bananas
- 30-40 g butter or
- 7-10 Tbsp Margarine
- 1-2 TEASPOONS Sugar
- 200 g Whipped cream
- 1 TABLESPOON Curry
Directions
- 1
Wash and dry the limes and grate the peel. Squeeze the juice. Wash the plaice fillets, dab dry and season with salt and pepper. Fold over and sprinkle with lime juice (1 tablespoon retained).
- 2
Leave covered to draw. Lightly roast the grated coconut in a pan without fat, let it cool down on a plate. Mix with egg yolk, lime zest and remaining lime juice. Clean the celery stalks (put some green aside for garnishing), cut them into thin slices and stew them in a little boiling salted water for 5 minutes.
- 3
Drain it. Peel the bananas, cut them into thick slices and fry them in hot fat with sugar until golden brown. Put them into a flat casserole dish with the celery vegetables. Mix cream and curry and pour over.
- 4
Spread the coconut mixture on the fillets, press them down a little and place the fish on top of the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes. Arrange on a plate as desired and serve garnished with celery green.
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