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
- 1/4 l White wine vinegar
- 1 TEASPOON black
- 7-10 Tbsp Peppercorns
- 1 TABLESPOON Mustard seeds
- 1/2 TEASPOON Chillies
- 7-10 Tbsp (finely broken)
- 1/2 TEASPOON Salt
- 1 potty Tarragon
- 7-10 Tbsp (or 2 stems)
- 5 TABLESPOONS Flour
- 3 tablespoons (60 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, 1/4 litre of water, shallots, peppercorns, mustard seeds, chilli and salt to the boil and cook over a medium heat for 5-8 minutes.
- 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 1 tablespoon of fat in a pan and fry the plaice fillets in 3 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.
More Delicious Recipes
