Pan fried fillets of plaice with butter and almonds

Pan fried fillets of plaice with butter and almonds

Filets de carrelet meunière aux amandes

One of the best-known and loved flatfish of all, plaice can be easily identified at the fishmonger’s by its distinctive brown colouring and vivid orange spots. If cooked well, this tasty fish can be every bit as good as Dover sole, and it is a much cheaper alternative, too. This recipe helps to bring out the natural meatiness of the fish and is one found on brasserie menus across France, perhaps not always with almonds, but certainly à la meunière. Who can resist it?

Preparation time 15 minutes
Cooking time 15 minutes

4 plaice fillets, about 125g each
2 tbsp plain flour
55g butter
2 tbsp olive oil
20g flaked almonds
1 handful of flat-leaf parsley, leaves only, finely chopped
juice of ½ lemon
sea salt and freshly ground black

✱ Put the fillets on a chopping board, season with salt and pepper and sprinkle with flour. Pat them briefly with kitchen towel to remove any excess flour, so there is just a fine dusting left on the fish.

✱ Melt half the butter with the olive oil in a large, heavy-based frying pan over a medium-low heat. When the butter begins to foam, add the fillets and cook for 4–5 minutes on each side until they are a lovely golden colour and firm to the touch. Put the fillets on a plate, set aside and keep warm while you finish the butter sauce.

✱ Add the remaining butter and the flaked almonds to the pan and cook until just golden. Throw in the parsley, pour the lemon juice over and season with salt and pepper.

✱ Divide the fillets onto four plates, pour the nutty, buttery sauce over and serve.

Originally published in issue 97 of FrenchEntrée Magazine.

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