Crispy plaice

Ingredients for 4 servings:

• 4 fish fillets (plaice), fresh (or frozen if necessary)
• 3 tbsp flour, for dusting
• 1 egg(s), beaten, for turning
• Cornflakes, crumbled
• Cheese (Emmental, Gouda), grated
• 1 pack of almonds, sliced
• 1 cup of natural yogurt
• 1 cup crème fraîche
• 2 tbsp horseradish
• 2 tbsp cranberries
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash the (thawed) plaice fillets and thoroughly check for small bones, then dust with flour. Whisk the eggs with a pinch of salt and toss the plaice fillets in the flour. Crumble the cornflakes into small pieces (crush them in a freezer bag by hand or with a rolling pin) and mix with the grated cheese and flaked almonds. Generously coat the plaice fillets with this mixture. Line a baking tray with baking paper and arrange the plaice fillets on top. Spread the remaining cornflake, cheese, and almond coating over the fillets and press down lightly. Bake in the oven at 175°C for about 20 minutes. The cheese should be melted; the almonds and cornflakes should be lightly browned. In the meantime, mix together the yogurt, crème fraîche, cranberries, and horseradish. Season with salt and a pinch of pepper. This dip should be very thick. Serve the plaice fillets with buttered parsley potatoes and a generous helping of the dip. A simple lamb’s lettuce and a light white wine complete the dish.