John Myers
Fresh Plaice with Difference with North German Brake Blocks
The perfect fresh plaice with difference with north german brake blocks recipe with a picture and simple step-by-step instructions.
- 5 piece Fresh plaice fillet with skin
- 1 some Olive oil
- 1 some Flour
- 5 tbsp Sesame black
- 1 some Butter
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 pinch Chilli (cayenne pepper)
- 5 piece Freshly peeled potatoes cut in half
- 1 some Clarified butter
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- I got the plaice fillets fresh from a fisherman every day. I wanted him to leave the skin on when filleting. The skin isn’t burned, that’s black sesame. The brake pads should also have so much roasted aromas.
- Cut away the curve of the halved raw potatoes so that they lie flat when frying. Fry them in clarified butter on both sides in a pan, seasoning and turning every now and then.
- Season the washed, dabbed dry plaice fillets a little on both sides. Then brush the skin side with the olive oil and lightly dust with flour.
- Then sprinkle with the black sesame seeds and press them down well.
- Now fry the fillets on the skin side in butter (please do not use too much heat), lower the temperature and let the fillets simmer.
- As you can see on the third picture, the fish is cooked to the point, slightly glassy and super juicy. The thick raw, halved, fried potatoes are called brake pads in our area in Volkmund. There was also a mixed salad.
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