John Myers
Ingredients for 2 servings:
- 4 plaice fillets
- 1 tbsp butter
- Salt
- Spice mix (Oriental orange spice)
- 1 tbsp dill, chopped
- 1 lemon(s)
- 4 potatoes
- 1 large carrot(s)
- 1 parsnip(s)
- 1 bell pepper(s), red
- 4 stalk(s) asparagus, green
- 1 tbsp peanut oil
- 1 tbsp sesame seeds
- 1 tbsp spice mix (Asian spice)
- 1 tbsp soy sauce, sweet
- 1 tbsp soy sauce, dark
- 1 tbsp chili sauce, sweet
- possibly sambal oelek
- sour cream
- 1 shot of white wine
- 1 tbsp coriander greens, chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
German cuisine meets Asia
Peel the potatoes and boil in plenty of salted water for about 20 minutes, then drain. Wash the plaice fillets and pat dry with kitchen paper, sprinkle with salt and oriental orange spice. Melt the butter in a pan and fry the fillets skin-side down first, then season and turn the other side. Sprinkle with chopped dill. When the fillets are cooked, deglaze with the juice of 1/2 lemon and let it simmer until almost reduced, then keep the plaice fillets warm. Wash and peel the carrot and parsnip. Wash the bell pepper, remove the stems and the diaphragms, including the seeds. Cut everything into julienne strips about 5 cm long. Wash the asparagus and remove the woody ends. Cut the asparagus spears into 5 cm long pieces, leaving the tips whole and quartering the rest. Heat the peanut oil in a wok. First, fry the carrot and parsnip strips with the sesame seeds. After about 5 minutes, add the bell pepper and asparagus strips and fry everything with the Asian spices until al dente. Deglaze with sweet and dark soy sauce, sweet chili sauce, and the juice of the other half of the lemon, and simmer. Add sambal oelek for more spice; for more sauce, add sour cream (to reduce the spiciness). Finally, add a generous splash of white wine and sprinkle with chopped coriander leaves. Arrange the plaice fillets on top of the wok-fried vegetables and add the potatoes.
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