Baked Plaice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s), (plaice fillet, approx. 00 g each)
- 2 port. Puree, (mashed potatoes)
- 4 tomato (s)
- 2 onions)
- 4 slices crispbread
- 1 lemon (s)
- 1 cup crème fraîche (50g)
- 1 tablespoon olive oil
- some butter to smooth out the form
- salt
- Cayenne pepper
- basil
- parsley
Print Recipe
Pin Recipe Instructions
- Prepare the mashed potatoes as usual (or use the rest), it should be firm rather than too runny. Put in a buttered baking dish.
- Cut the tomatoes into slices and spread over the puree like a roof tile. Sprinkle with salt.
- Rinse the fish fillets, dry them with kitchen paper, place them next to each other on the tomatoes.
- Squeeze the lemon. Put the juice together with coarsely chopped onions, broken crackers, creme fraiche, salt, cayenne pepper, basil, parsley and oil in a tall container and puree to a cream with the hand blender. Spread these evenly on the fish fillets so that they are completely covered.
- Baked in the oven for about 30 minutes at 175 °.
- Tip:
- If you don`t have a hand blender, you can finely crumble the crispbread in the freezer bag with a rolling pin, the onions are possible. finely chopped and then mixed with the other ingredients.
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