Gebakken Schol met Peterselie en Citroen

Name: Gebakken Schol met Peterselie en Citroen
Prep time: PT10 minutes
Cook time: PT15 minutes
Total time: PT25 minutes
Yield: 4
Cuisine: Netherlands
Ingredients: 4 approx. 150g each Schol fillets (skinless); 50 g All-purpose flour (for dredging); 50 g Butter; 2 tbsp Olive oil; 3 tbsp Fresh parsley (finely chopped); 1 medium Lemon (cut into wedges for serving); 1 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground, or to taste)

A simple yet elegant preparation of pan-fried plaice (schol), a popular flatfish in the Netherlands, seasoned with fresh parsley and lemon. This dish celebrates the fresh seafood available along the Dutch coast.

준비 시간10 minutes

조리 시간15 minutes

총 시간25 minutes

1회 제공량4

난이도Easy

원본· Feb 8

나만의 버전 만들기

Gebakken Schol met Peterselie en Citroen - Netherlands traditional dish

🧂 재료

4 approx. 150g each Schol fillets(skinless)
50 g All-purpose flour(for dredging)
50 g Butter
2 tbsp Olive oil
3 tbsp Fresh parsley(finely chopped)
1 medium Lemon(cut into wedges for serving)
1 tsp Salt(or to taste)
0.5 tsp Black pepper(freshly ground, or to taste)

👨‍🍳 조리법

1
Pat the schol fillets dry with paper towels. Season both sides with salt and pepper. Place the flour on a shallow plate and dredge each fillet, shaking off any excess.
💡 전문가 팁: Drying the fish ensures a crispier coating.
2
In a large skillet, melt the butter with the olive oil over medium-high heat. The butter should foam but not brown.
⏱️ 2 minutes
3
Carefully place the floured fish fillets into the hot skillet. Cook for 3-4 minutes per side, until golden brown and cooked through. The fish should flake easily with a fork.
⏱️ 8 minutes
💡 전문가 팁: Avoid overcrowding the pan; cook in batches if necessary.
4
Remove the fish from the skillet and place on a warm serving platter. Spoon any remaining pan juices over the fish.
💡 전문가 팁: Keep the cooked fish warm in a low oven (around 90°C/200°F) if cooking in batches.
5
Sprinkle the chopped fresh parsley over the fish. Serve immediately with lemon wedges on the side.
💡 전문가 팁: The lemon juice brightens the flavor of the fish.

요리 기록 추적

💡 전문가 팁

✓Schol is a delicate fish, so handle it gently.
✓Ensure the pan is hot before adding the fish for a good sear.
✓If schol is unavailable, other flatfish like sole or flounder can be substituted.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a tablespoon of capers to the pan during the last minute of cooking.
Serve with a simple side of boiled new potatoes and a green salad.
A light drizzle of white wine can be added to the pan after removing the fish, then reduced to create a light sauce.