Breaded Plaice Fillet, with Curry Rice and Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s), (plaice fillets)
- 1 tablespoon lemon juice
- 4 pinches salt
- 2 pinches white pepper
- 1 egg (s)
- 2 tablespoon breadcrumbs, 1 heaped
- 1 tablespoon wheat flour, type 405
- 2 tablespoon rapeseed oil
Also: (for the rice)
- 150 g rice
- 350 ml water for the rice
- 2 pinches salt
- 1 teaspoon, leveled curry powder
- 20 g butter, soft
Also: (for the vegetables)
- 500 g veetables, mixed, (Kaiser veetables), frozen
- salt
- 20 g butter
- nutmeg
Print Recipe
Pin Recipe Instructions
- Bring the water for the rice to the boil with two pinches of salt. Simmer the rice with the curry on the lowest setting with the lid closed. The rice is done when it has absorbed all of the liquid. Add the softened butter and carefully fold in with a whisk.
- Blanch the emperor vegetables in one liter of water with 1 teaspoon of salt for about 8 minutes. Heat the butter in a pan. Pour off the vegetables, rinse and add to the pan with the heated butter. Season with nutmeg and salt and toss in the pan.
- Clean, sour, salt and pepper the plaice fillet. Spread the flour and breadcrumbs on two flat plates. Whisk the egg in a deep plate. Roll the plaice fillets first in flour, then in egg and then in breadcrumbs. Fry in a pan with hot rapeseed oil for about 3 minutes on each side until golden brown.
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