John Myers
Ingredients for 1 servings:
- ½ plaice (156 g with skin and bones)
- 1 tbsp white wine vinegar
- n. B. Sea salt from the mill
- 100 g butter
- 2 tbsp breadcrumbs
- 1 tbsp parsley, freeze-dried
- n. B. Pepper, colorful from the mill
- ¼ lemon(s)
- 1 bread dumpling from the previous day
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes
Recycling leftovers
Rinse half the plaice, pat dry, fillet, skin, drizzle with white wine vinegar, and lightly salt. Let stand for 1 hour. Generously grease a gratin dish with butter. Add 1 tablespoon of breadcrumbs, 1/2 tablespoon of parsley, and a few flakes of butter. Melt the remaining butter. Pat the fillets dry, sprinkle with pepper, and layer them in the casserole dish. Sprinkle with the remaining breadcrumbs and parsley and drizzle with a little butter. Cut the bread dumpling into slices, sticks, and cubes and arrange them around and on the fish. Bake for 15 minutes at 225°C (top/bottom heat and fan oven), gradually spreading the remaining butter over the fish during the first 10 minutes. Serve with the lemon to add more acidity.
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