Plaice fillets with gherkin sauce

Plaice fillets with gherkin sauce

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 465 kcal
, Fat: 18 g
, Carbohydrate: 40 g
, Protein: 33 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spinach rice

200 g wild rice mix
salted water, boiling
200 g baby spinach
1 tbsp butter
salt and pepper to taste

To fry the fish

4 plaice fillets (MSC) (each approx. 150 g)
¼ tsp salt
a little pepper
a little white flour
a little clarified butter

Sauce

1 tbsp butter
1 onion, finely chopped
40 g gherkins, diced
3 tbsp capers, rinsed, drained, roughly chopped
25 g butter
2 tbsp flat-leaf parsley, roughly chopped
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How it's done

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Spinach rice

Simmer the rice in salted water for approx. 18 mins., add the spinach in the final 2 mins., drain. Mix the butter in with the rice, season, cover and keep warm.

To fry the fish

Season the fish, dust with flour, shake off the excess. Heat the clarified butter in a non-stick frying pan, fry the fish for approx. 1 1/2 mins. on each side. Keep the fish warm.

Sauce

Heat the butter in the same pan. Add the onion, gherkins and capers, sauté for approx. 5 mins. Mix in the butter and parsley, heat gently. Drizzle half of the sauce over the fish, mix the rest in with the rice and serve with the fish.

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