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Plaice fillets with two paprika sauces

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Ingredients for 4 servings:

  • 4 plaice fillets
  • 2 small bell peppers, red
  • 2 small bell peppers, yellow
  • 2 tbsp butter or margarine
  • 110 ml vegetable stock
  • 3 tbsp lemon juice
  • ½ water
  • 175 ml apple cider
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Dice the bell peppers. Brown each separately in 1 tablespoon of fat. Deglaze each with 55 ml of vegetable stock and simmer for about 10 minutes. Puree the sauces one after the other. Season with salt and pepper. Cut the plaice fillets into 4 strips. Drizzle with lemon juice, salt, and pepper. Heat the water, cider, and 1/2 teaspoon of salt. Let the fish simmer for about 3 minutes. Serve with both sauces. Rice goes best with this sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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