Plaice with Herb Crust
Plaice with herb crust is a recipe featuring fresh ingredients from the seawater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 handful fresh herbs (e.g., chervil and dill)
- 4 Tbsp breadcrumbs
- 0.5 tsp lemon zest
- 4 plaice fillets (about 180 g each)
- Salt
- freshly ground pepper
- olive oil
- 1 kg green asparagus
- 75 ml vegetable broth
- 1 tbsp butter
- pink peppercorns for garnish
Instructions
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1.
Preheat the oven to 200°C with fan and top heat.
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2.
Rinse the herbs, shake dry, pick off stems, and finely chop. Mix with breadcrumbs and lemon zest. Cut each plaice fillet lengthwise in half, rinse and pat dry. Season both sides with salt and pepper, sprinkle lightly with herb mixture (do not cover completely), then roll up. Secure with toothpicks and place in a greased baking dish or on a baking tray. Drizzle with a little oil and bake for 8-10 minutes until golden brown.
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3.
Peel the lower third of the asparagus and cut the spears lengthwise in half. Sauté in 2 tbsp hot oil for 1-2 minutes, then season. Deglaze with broth and cover to steam gently for about 5 minutes. Remove the lid, add cold butter, and stir until melted. Arrange on plates and place the plaice rolls on top (remove toothpicks first). Garnish with pink peppercorns and serve.
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4.
Serve with potatoes if desired.
