Deze recept vertalen naar uw taal... De pagina wordt automatisch vernieuwd.
Stegt Rødspætte med Persillesovs
Pan-Fried Plaice with Parsley Sauce
A classic Danish dish featuring delicate plaice fillets, lightly coated and pan-fried until golden and crispy, served with a creamy, herb-infused parsley sauce and boiled new potatoes. This dish highlights the freshness of Danish seafood and the comforting simplicity of home cooking.
🧂 Ingrediënten
- 4 large Plaice fillets(skinned and prepared)
- 200 g Rye flour(coarse, for dredging)
- 2 large Eggs(beaten)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 150 g Butter(for frying)
- 2 tbsp Olive oil
- 1 kg New potatoes
- 14 g Butter(for parsley sauce)
- 8 g All-purpose flour(for parsley sauce)
- 150 ml Milk(whole)
- 1 bunch Fresh parsley(finely chopped)
- 1 piece Lemon(for serving)
👨🍳 Instructies
- 1
Wash and peel the new potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside, keeping them warm.
- 2
Prepare the parsley sauce: Melt 14g butter in a small saucepan over medium heat. Whisk in 8g flour and cook for 1 minute to form a roux, being careful not to brown it.
- 3
Gradually whisk in the milk until smooth. Bring to a simmer, whisking constantly, until the sauce thickens. Stir in the chopped parsley, and season with salt and pepper to taste. Keep warm.
- 4
Pat the plaice fillets dry with paper towels. Season the rye flour with salt and pepper on a plate. Beat the eggs in a shallow bowl.
- 5
Dip each plaice fillet first in the beaten egg, then dredge in the seasoned rye flour, ensuring it's evenly coated.
- 6
Heat 150g butter and 2 tbsp olive oil in a large frying pan over medium-high heat. Once the butter is melted and shimmering, carefully place the floured fish fillets into the pan.
- 7
Fry the plaice for about 5-7 minutes per side, until golden brown, crispy, and cooked through. Adjust heat as needed to prevent burning.
- 8
Serve the pan-fried plaice immediately with the boiled new potatoes and a generous portion of parsley sauce. Garnish with lemon wedges.
💡 Pro Tips
- ✓Using rye flour gives the fish a distinct Danish flavor and a lovely crisp crust.
- ✓Ensure the frying pan is hot before adding the fish to achieve a good sear.
- ✓Don't overcrowd the pan when frying the fish; cook in batches if necessary.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Serve with a simple side salad dressed with a vinaigrette.
- For a richer sauce, a splash of cream can be added at the end.