Plaice Fillets in Champagne Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g fish fillet (s), (plaice fillets), 2 pieces per person
- 1 tablespoon butter
- 8 sprigs thyme
- 4 sprigs rosemary
- 2 tablespoon herbs, fresh, chopped, e.g., chives, basil, parsley
- 1 clove garlic
- 4 dashes lemon juice
- 200 g pasta
- 1 liter salt water
For the sauce:
- 150 ml champagne, alternatively sparkling wine
- 1 packet paste, (fish paste)
- 100 ml water
- 150 ml whipped cream
- 2 tablespoon vermouth, alternatively martini
- 30 g butter
- 0.5 teaspoon ½ honey
- 3 dashes lemon juice
- some pepper
- salt
- 0.5 ½ pack cress
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Bring the salt water to the boil.
- Wash the plaice fillets, pat dry and rub a little lemon juice. Melt the butter and let the plaice fillets sit briefly together with the rosemary and thyme sprigs. Take the fish out of the pan, season a little with salt and pepper and wrap individually in aluminum foil with the chopped herbs and chopped garlic. Place in the oven for about 15 minutes to cook through.
- Put the pasta in boiling salted water and prepare according to the instructions on the packet.
- In the still hot pan, deglaze the remaining fat with champagne (or sparkling wine), add water and fish paste and mix with wormwood and whipped cream. Reduce the sauce by half and then thicken with the cold butter. Season with honey, lemon juice, a little pepper and, if you like, salt (be careful, as the fish paste is usually already salted - so I prefer to leave the salt out).
- To serve, remove the fish from the aluminum foil, arrange the pasta on the plate, garnish the fish with sauce and cress.
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