Pan-fried plaice with potatoes in parsley

Pan-fried plaice with potatoes in parsley

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Some dishes are best as plain and simple as possible. Whole plaice fried in butter and served with lemon and parsley potatoes: that is simple and tasty!

Ingredients

Quantity Ingredient
800g fingerling potatoes
salt
pepper
4 whole plaice
125g butter
30g parsley, finely chopped
150g plain wheat flour
or 150g rye flour

To serve

Quantity Ingredient
1 lemon, sliced
dill sprigs

Method

  1. Boil the potatoes in a large pan of salted water until tender, then drain. Once they are cool enough to handle, peel them.
  2. Rinse the plaice in cold water, then coat each one in the flour, patting off the excess. Melt 75 g of the butter in a frying pan and fry the fish for 5 minutes on each side. Keep the cooked fish warm while you fry the remainder.
  3. Melt the remaining butter in a casserole. Add the peeled potatoes and let them fry a little before adding the parsley. Season with some salt and freshly ground pepper. Serve the plaice immediately with the potatoes, the sliced lemon and the dill sprigs.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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