Italian plaice

Name: Italian plaice
Total time: 25 min
Yield: 4
Ingredients: 200 gram green asparagus tips; 4 roma tomatoes; 3 tablespoon black olives without pit; 2 tablespoon capers; 1 toe garlic; 2 tablespoon flour; 500 gram plaice without skin; 2 tablespoon butter; 3 tablespoon creme fraiche

Ingredients

Directions

Bring a small pot of water to the boil with some salt.
Remove the end of the asparagus and cut into three pieces.
Cook the asparagus in 3 to 4 minutes al dente and rinse with ice cold water.
Cut the tomatoes into quarters, then remove moisture and seeds.
Cut the quarters into eight pieces.
Cut the olives in half lengthwise, let the capers drain and finely chop the garlic.
Preheat the oven to 80 ° C and place a plate in it.
Put the flour in a plate.
Sprinkle the plaice with salt and some white pepper, then pass through the flour and beat the excess flour.
Place a frying pan over medium to high heat, let the butter fizzle in the pan and place the plaice in it.
Bake for about 3 minutes per side until golden brown, turn over very carefully.
Put the fish on the hot plate in the oven and keep warm under aluminum foil.
Cook the capers, asparagus, olives and garlic in the fish pan for half a minute.
add the crème fraîche and heat again for half a minute on high heat, then add the tomato.
Divide the plaice over the plates, spoon the sauce over a third of the fish.