Roasted plaice fillets pickled
easy
40 mins
40 mins
Ingredients
- 8 Plaice fillets (on the skin, approx. 140 g each)
- 7-10 Tbsp juice of 1/2 lemon
- 125 g Shallots
- 8 TABLESPOONS Vinegar Essence
- 1 TEASPOON black peppercorns
- 1 TABLESPOON Mustard seeds
- 1/2 TEASPOON Chillies (finely broken)
- 7-10 Tbsp Salt
- 1 potty Tarragon (or 2 stems)
- 125 g Flour
- 75 g Butter or margarine
Directions
- 1
Wash the plaice fillets, dab dry and sprinkle with lemon juice. Leave the fish to stand for a short time. In the meantime peel the shallots for the marinade. Bring vinegar essence, 1/2 litre water, shallots, peppercorns, mustard seeds, chilli and salt to the boil and cook for 5-8 minutes at medium heat.
- 2
Wash the tarragon and dab dry. Pluck off the leaves, except for something to garnish, and add to the hot marinade. Leave to cool. Mix flour and 1 teaspoon of salt and turn the plaice in it. Shake off excess flour.
- 3
Heat 20 g of fat in a pan and fry the plaice fillets in portions until crispy brown. Put them on kitchen paper and let them cool down. Place the plaice in a flat, wide form and pour the vinegar stock over them.
- 4
Leave covered for at least 24 hours. Serve garnished with fresh tarragon.
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