John Myers
May Plaice Fillet with Lemon Caper Sauce
The perfect may plaice fillet with lemon caper sauce recipe with a picture and simple step-by-step instructions.
- 20 g Capers
- 1 Pc. Lemon untreated
- 1 Pc. Fresh shallot
- 2 Stems Fresh dill
- 2 Discs Plaice fillet
- Salt
- White milled pepper
- 2 tbsp Flour
- 3 tbsp Oil
- 30 g Melted butter
- 150 g Ice cold butter
- 100 ml Semi-Dry white wine
- Drain the capers in a sieve. Peel the lemon and cut into slices. Peel the shallots and cut into cubes. Wash the dill, shake dry and pluck the tips from the stalks. Salt and pepper the plaice fillets. Then turn in the flour, Knock off excess flour, heat the oil in a pan and fry the plaice fillets on both sides for about 6 minutes. In the last two minutes, add the melted butter. Reduce the white wine in a saucepan over high heat to about 2-3 tablespoons. Add the ice-cold butter in cubes, stirring constantly, until the sauce thickens. Then mix in the capers, lemon wedges and dill tips. Remove the plaice fillets from the pan Serve with the lemon caper sauce. New potatoes taste good with it.
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