Crispy Plaice
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (plaice), fresh (frozen if necessary)
- 3 tablespoon flour, for dusting
- 1 egg (s), whisked, to turn
- Cornflakes, crumbled into small pieces
- Cheese (Emmentaler, Gouda), grated
- 1 package almond (s), sliced
- 1 cup natural yogurt
- 1 cup crème fraîche
- 2 tablespoon horseradish
- 2 tablespoon cranberries
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the (thawed) plaice fillets and carefully feel for small bones, dust with flour.
- Whisk the eggs with a pinch of salt and turn the plaice fillets in them. Crumble the cornflakes into small pieces (crush them in a freezer bag by hand or with a rolling pin) and mix with the grated cheese and flaked almonds. Bread the plaice fillets generously with it.
- Cover a baking sheet with parchment paper and distribute the plaice fillets on it. Spread the rest of the cornflake-cheese-almond coating on the fillets and press down a little.
- Bake in the oven at 175 ° C for about 20 minutes. The cheese must have melted, the almonds and cornflakes should be allowed to brown slightly.
- In the meantime, stir together the yoghurt, creme fraiche, cranberries and horseradish. Season to taste with salt and a touch of pepper. This dip should be very thick.
- Serve the plaice fillets with buttered parsley potatoes and a good whack of the dip. A simple lamb`s lettuce and a light white wine round off the matter.
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