European Plaice

BIN: Pleuronectes platessa
Fr: Carrelet / plie
GER: Scholle / Goldbutt
IT: Platessa / passera di mare
ESP: Platija
CRO-SRB: Iverak zlatopjeg
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Ingredients (for 2):

Pocketed plaice:
1 x 800g whole plaice (or any other flatfish)

Scholle Finkenwerder stuffing:
1 large waxy potato
1 minced onion
75g streaky bacon
Chopped parsley
Grated lemon zest
Pinch of Cayenne pepper
Flour for dusting

Gordon Ramsay’s brown shrimp sauce:
100g brown shrimp (cooked)
75g butter
1 tbsp capers
Chopped parsley
Splash of lemon juice
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Recipe:

1. Prep and fillet the fish as shown in this reel, producing a pocketed flatfish.

2. Stuffing: boil the potato, about 20 minutes and sweat down the bacon together with the onion. Transfer potato into a bowl, mash and combine with bacon, onion and remaining ingredients.

3. Fill the fish evenly with the stuffing. Dust with flour on both sides and grill or pan fry over medium high heat for about 6-8 minutes per side.

4. Brown shrimp sauce: brown the butter until foamy and nutty brown (noisette). Add capers, shrimp, parsley and lemon juice. Spoon over your grilled fish. Guten Appetit! 🥳