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  • 6servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 plaice fillets

  2. 50 g flour , seasoned with salt and pepper

  3. 125 g fine breadcrumbs

  4. 1 egg , beaten together with

  5. 150ml milk to make an egg wash

  6. salt and black pepper

  7. a little butter and oil , for frying

  8. 1 egg

  9. 1 tbsp lemon juice

  10. 1 tbsp white wine vinegar

  11. pinches sugar

  12. Good pinch of English mustard powder

  13. 275 ml sunflower oil

  14. 1 large shallot , peeled and finely chopped

  15. 6 cornichons

  16. 1 tbsp very fine capers

  17. 2 tbsp chopped parsley

  18. 1 tbsp chopped tarragon

  19. 1 tbsp chopped chives

  20. sea salt & coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. Trim the plaice fillets and cut in half lengthways. Put the seasoned flour and breadcrumbs on separate plates and the egg wash in a shallow bowl.

  2. First dip the plaice into the flour, shaking off any excess. Next dip the fillets into the egg wash before placing into the breadcrumbs. Press the breadcrumbs into the fillets. Repeat with the other fillets. This can be done ahead of time.

  3. Preheat the oven to 180C/gas mark 4. Heat a large frying pan over medium heat and add a splash of oil followed by a knob of butter. Add the plaice fillets and fry until lightly coloured on each side. Transfer the fillets to a baking tray and finish in the oven for 5 minutes until the plaice is just cooked.

  4. Serve with a dollop of tartare sauce.

  5. To make the tartare sauce , place the egg, lemon juice, vinegar, sugar and mustard powder into a food processor. Season with the sea salt and coarsely ground black pepper. Blend on high speed before slowly adding the oil in a steady stream until thickened and emulsified.

  6. Transfer the mayonnaise to a bowl and fold in the remaining ingredients. Check the seasoning then cover with cling film and refrigerate until needed.

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