Sautèed Plaice with Remoulade and Dill Potatoes and Remoulade

Plaice with its characteristic red spots is the most plentiful fish in Northern Europe. Plaice are best in the summer and it is

one of the most popular summer dishes in the North. One can use haddock, halibut or cod fish if plaice can not be found. I

don’t recommend tilapia or pangasius. They are cheap but they can be farmed in dirty waters. When shopping, be sure and

check where the fish has been farmed and if it has been approved by a reliable source. Red tongue or sole can also be

used, but it is very expensive.Sautèed

Recipe and picture from my book Dining with Danes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sautéed Plaice with Remoulade and Dill Potatoes

(Pandestegt Rødspætter)

4 main course servings

Plaice:*

4 fresh whole plaice, with the skin removed

5-6 tbsp. flour

salt and freshly ground pepper

2 oz. butter

1 lemon cut in quarters

Remoulade (see page…) Makes 2 cups

To make plaice, rinse in cold water, pat dry and with a sharp knife, make an incision all the way down the middle of the fish’s back. This will prevent a super fresh fish from curling up while it is being fried.

Dredge fish in a mixture of flour, salt, and pepper. Fry fish 3-4 minutes on each side in a large skillet two at a time in slightly browned butter over medium heat. Pour spoonfuls of melted butter from pan over thick end of fish while frying. This way the thin end and the thick end of the fish will be finished at the same time.

To serve, sprinkle potatoes with chopped dill and flakes of cold butter. Place plaice on warmed plates and some potatoes next to the fish. Place a lemon wedge on each plate and garnish with sprigs of dill.

Dill Potatoes:

2 lb. baby new potatoes, scrubbed, with peel left on

1 bunch of dill, finely chopped

1 oz. butter

salt

To make potatoes, scrub them in cold water and place them in a pot with water just covering potatoes. Add stems of the dill and a handful of salt to the water. Cook potatoes l5-25 minutes depending on the type of potatoes. Drain. Sprinkle with chopped dill, flakes of butter and salt.

Remoulade     

Makes 2 cups

1 cup (8 fl. oz.)god mayonnaise

2-3 tbsp. chopped pickles

1 finely chopped hard boiled egg

1 tbsp. capers

1 small crushed clove garlic

1 tbsp. chopped parsley

1-2 pinches of dried tarragon, mustard, curry

salt and freshly ground pepper

To make remoulade, combine mayonnaise with chopped pickles, chopped egg, capers, garlic, and parsley. Season remoulade to taste with tarragon, mustard, curry, salt, and pepper.

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