Margo Knapp Taylor
Fried plaice fillet with orange topping
A tasty recipe. The main course contains the following ingredients: fish, plaice fillets, lemon juice, pineapple (in small pieces), flat parsley (finely chopped), ginger syrup, olive oil, carrot julienne and flour.
Rub the plaice fillets with salt and a little lemon juice and put them in the refrigerator for about 1 hour, so that the fish fillets are nice and firm.
Mix the pieces of pineapple with the parsley, ginger syrup and 1 tbsp oil through the carrots. Season the topping with lemon juice, salt and pepper and let the flavors absorb for about 1 hour.
Dab the fish fillets dry. Sprinkle the flour in a plate, roll the fish fillets through it and shake off the excess flour.
Heat the remaining 2 tbsp a large skillet (or 2 smaller pans) with non-stick coating. Put the plaice fillets in the pan and fry them on a fairly high heat for 2 minutes, turn them and bake the other side for 2 minutes.
Divide the plaice fillets over 4 hot plates. Spoon a spoon from the topping and add the rest separately. Tasty with baked potatoes and string beans with lemon.
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