Pickled Plaice

Ingredients

• 12 plaice fillets (≈60 g each)
• Salt
• mill pepper
• flour (for coating)
• 4 tbsp oil
• 1 bundle radishes
• 1 white onion
• 6 juniper berries
• 2 lemons (unprocessed)
• 2 tsp capers

Instructions

1. 1.

   Rinse fish fillets, pat dry, season with salt and pepper, then coat in flour. Fry in hot oil in a pan for 1-2 minutes on each side until golden yellow. Drain on kitchen paper and let cool.

2. 2.

   Wash radishes and shake dry. Remove some green leaves to set aside.

3. 3.

   Slice radishes thinly. Peel onion and cut into rings. Crush juniper berries. Wash one lemon hot, peel half the zest thinly and slice into fine strips. Squeeze juice from both lemons.

4. 4.

   Cook onion, lemon zest with capers, juniper, ½ tsp salt and ½ tsp sugar in 300 ml water for 3 minutes. Place fish fillets in a shallow dish, sprinkle radishes on top, pour hot broth over them. Cool and cover; refrigerate overnight. Garnish with radish leaves as desired.