Plaice Fricassee À La Gabi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 small fish fillet (s) (plaice)
- 1 tablespoon lemon juice
- salt
- 125 g ham (salmon), cut into fine strips
- 1 sour apple, cut into bite-sized pieces
- 50 g butter
- 500 ml fish stock
- 3 tablespoon flour
- 100 g cream
- 1 tablespoon capers
- 1 tablespoon cheese (Emmentaler), grated
- 1 small Can (s) asparagus, sections
- 1 tablespoon lemon juice
- sugar
- Salt and pepper, white
- 1 bunch dill, finely chopped, for garnish
Print Recipe
Pin Recipe Instructions
- Wash the plaice fillets, pat dry, cut into pieces, rub with lemon juice and salt.
- Heat the butter in a saucepan, leave out the ham, add the apple pieces and stew for 2 minutes. Pour the fish stock on top. Mix the flour with the cream and stir into the fish stock, bring to the boil until the sauce is creamy.
- Add the fish, capers, cheese and drained asparagus and let simmer for 5 minutes, season with lemon juice, sugar, salt and pepper. Arrange the fricassee and sprinkle with dill.
- Rice or noodles are enough.
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