Summary

Ingredients

• 2 fish (s) (plaice), whole, freshly caught, 400 - 500 g each
• 2 tablespoon clarified butter
• some flour
• 100 g North Sea shrimps, fresh, or ideally 350-450 unpulsed
• 200 ml white wine, dry
• 100 ml cream
• 1 teaspoon horseradish
• 1 teaspoon butter (crab)
• 1 teaspoon lemon peel, grated
• salt
• Pepper, white, freshly ground

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Instructions

1. Cut off the heads, fins and tails of the clod with kitchen scissors. Pulp unpulsed crabs. Simmer the fish sections with 200 ml of white wine for about 10-15 minutes, then strain. Add the horseradish, a little salt and pepper, the crab butter and the lemon zest to the stock. Add the cream and stir well, bring to the boil briefly and add the North Sea shrimps. Take off the stove.
2. Heat the clarified butter in a large pan. Salt, pepper and flour the plaice a little. Place the plaice with the light side first in the hot clarified butter, fry for about 4 minutes, turn and fry for another 4 minutes over medium heat. Arrange on plates and pour the sauce over them.
3. This goes well with cucumber salad, lamb`s lettuce, steamed fennel, fried potatoes, baked potatoes, saffron rice cooked in crustacean stock.