John Myers
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Fried Plaice on Celery Puree with Mediterranean Vegetable Brunoise
The perfect fried plaice on celery puree with mediterranean vegetable brunoise recipe with a picture and simple step-by-step instructions.
For the celery puree
- 0,5 Celery head
- 50 ml Coconut milk
- 100 ml Cream
- 100 ml Salt
Carrot and ginger puree
- 2 Carrots
- 1 Thumb-Sized piece of ginger
- 30 ml Water
- 30 ml Salt
For the vegetable brunoise:
- 1 Zucchini
- 1 Red peppers
- 1 Onion
- 1 Clove of garlic
- 1 Salt
- 1 Pepper
- 1 Nutmeg
- 1 Cinnamon
- 3 tbsp White wine
glazed carrots:
- 3 Carrots
- 50 ml Water
- 3 tbsp Sugar
For the plaice fillet:
- 600 g Plaice fillet
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 tbsp Curry powder
- 1 tbsp Salt
- 1 tbsp Pepper
Celery puree:
- Clean the celery and cut it into large cubes, then steam the whole thing in a saucepan until the celery is done (can also be cooked). Finely puree the celery with the coconut milk, then use a whisk to stir the cream into the puree over low heat until it has a nice, creamy consistency. Season to taste with salt and pepper.
Carrot and ginger puree:
- Clean the carrots and cut them into large cubes, then steam the whole thing in a saucepan until the carrots are done (can also be cooked). Clean the ginger and cut it into small cubes, soak it in boiling water and let it steep for 5 minutes. Add the water and ginger to the carrots and puree everything, season with salt. If you want, you can also pass the whole thing through a fine sieve. This results in a creamier consistency.
Vegetable brunoise:
- Clean the zucchini, bell pepper, onion and the clove of garlic and cut into very small cubes. Fry this in a small saucepan with a little olive oil for about 5 minutes, until the vegetables have got a little color but are still crisp. Deglaze with the white wine and let it steep for a minute. Then season the vegetables with the spices.
glazed carrots:
- Wash and peel the carrots and steam in a saucepan until cooked. In a saucepan, heat the water with the sugar so that the sugar caramelizes. As soon as a slightly thick, light brown syrup is formed, briefly toss the carrots in it.
The plaice fillet:
- Make an olive vinaigrette by mixing the olive oil with the lemon juice and whipping with a whisk until it combines. Carefully mix in the curry powder. Fry the plaice fillet in a pan over medium heat with olive oil and brush on both sides with olive oil vinaigrette and sprinkle with salt and pepper. Then it can be served.
- If you like our recipes and pictures, we would be very happy to receive ratings and comments. HomemadeCuisine wishes you lots of fun cooking
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