Plaice with Beurre Noisette
This pan fried plaice dish is coated in flour and fried in butter. Ready in no time, it's super tasty and is served with lemon, parsley, shallots and capers.
Ingredients
- 4 plaice fillets
- Plain flour, for dusting
- 200g butter
- 1 lemon, zested and juiced
- 1 small bunch flat leaf parsley
- 1 bunch watercress
- 1 shallot, diced
- 10g capers, chopped
Method
Dust the fillets in flour.
In a large non- stick frying pan melt 15g butter. Add the coated fillets and cook on a medium heat for one minute before turning the heat up. Cook the fillets for another minute and flip back over to cook through for a final minute.
Melt the rest of the butter in another non- stick pan and cook it until it starts to foam. Add the lemon zest and juice, parsley, shallots and capers to finish.
Pop the plaice on to the plate and spoon over the sauce. Decorate with watercress to finish.
Ingredients
- 4 plaice fillets
- Plain flour, for dusting
- 200g butter
- 1 lemon, zested and juiced
- 1 small bunch flat leaf parsley
- 1 bunch watercress
- 1 shallot, diced
- 10g capers, chopped
Method
Dust the fillets in flour.
In a large non- stick frying pan melt 15g butter. Add the coated fillets and cook on a medium heat for one minute before turning the heat up. Cook the fillets for another minute and flip back over to cook through for a final minute.
Melt the rest of the butter in another non- stick pan and cook it until it starts to foam. Add the lemon zest and juice, parsley, shallots and capers to finish.
Pop the plaice on to the plate and spoon over the sauce. Decorate with watercress to finish.
