John Myers
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North Sea Plaice Fillet with Zucchini and Triplets
The perfect north sea plaice fillet with zucchini and triplets recipe with a picture and simple step-by-step instructions.
North Sea plaice fillet:
- 2 Plaice fillets à 100 g frozen
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Zucchini:
- 1 Zucchini approx. 400 g
- 1 E Olive oil
- 2 tbsp 8 Kräuter TK von iglo
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Triplets:
- 300 g Firmly boiling triplets / here: 14 pieces
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Small tomatoes
- 2 Lemon slices
North Sea plaice fillet:
- Let the plaice fillets thaw, wash them, pat dry with kitchen paper and drizzle with lemon juice (2 tbsp). Heat a pan with olive oil (1 tbsp) and fry the plaice fillets on both sides for about 3 minutes until golden-brown. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).
Zucchini:
- Wash the zucchini, peel with the garnish peeler and cut into slices (approx. 1 – 1.5 cm thick). Brush the zucchini slices with olive oil (1 tbsp), sprinkle with 8 herbs and fry for a few minutes on both sides in a grill pan. Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches).
Triplets:
- Peel the triplets, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the North Sea plaice fillet with zucchini and triplets, garnished with a lemon wedge and tomato.
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