Summary

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

1. Wash the (thawed) plaice fillets and carefully feel for small bones, dust with flour.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.