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Pan-Fried Plaice with Lemon-Dill Sauce
A classic Danish dish featuring delicate plaice fillets, lightly pan-fried until golden and served with a bright and herbaceous lemon-dill sauce. This simple yet elegant preparation highlights the fresh flavors of the sea, making it a perfect light meal.
ð§ ææ
- 2 large Plaice fillets(skin on)
- 3 tbsp All-purpose flour(for dredging)
- 1 to taste Salt
- 1 to taste Black pepper
- 15 g Butter
- 0.5 tbsp Olive oil
- 0.5 medium Lemon(juiced)
- 1 tbsp Fresh dill(chopped)
- 1 tbsp Fresh parsley(chopped)
ðšâð³ äœãæ¹
- 1
In a shallow bowl, combine the all-purpose flour with salt and pepper. Dredge the plaice fillets in the seasoned flour, shaking off any excess.
- 2
Heat the butter and olive oil in a frying pan over medium-high heat until the butter is foaming.
- 3
Carefully place the floured plaice fillets into the hot pan, skin-side down. Fry for approximately 4 minutes until the skin is golden brown and crispy.
- 4
Flip the fillets and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
- 5
Remove the plaice from the pan and set aside. In the same pan, add the lemon juice, chopped dill, and chopped parsley. Swirl to combine with any remaining butter and pan juices, creating a light sauce.
- 6
Spoon the lemon-dill sauce over the pan-fried plaice fillets and serve immediately.
ð¡ ããã®ã³ã
- âEnsure the plaice fillets are completely dry before dredging in flour for a crispier coating.
- âDon't overcrowd the pan; cook the fillets in batches if necessary.
- âFor an extra touch of freshness, add a few capers to the sauce.
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- Add a tablespoon of capers to the sauce for a briny kick.
- Serve with boiled new potatoes and a side of steamed green beans.