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Plaice fillet with chive sauce à la Gabi

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Ingredients for 4 servings:

  • 4 plaice fillets (125 g each)
  • 1 lemon(s), juice
  • 2 shallots, finely chopped
  • 250 ml dry white wine
  • 200 g sour cream
  • ½ bunch chives, cut into fine rolls
  • 2 egg yolks
  • Salt and pepper, white, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Drizzle the plaice fillets with a little lemon juice and season lightly with salt. Heat the shallots with white wine in a large pan. Add the fish fillets, cover, and sauté over low heat for 5 minutes. Then remove from the pan and keep warm. Cream the sour cream, add it to the fish stock, and simmer over high heat for 7 minutes, stirring constantly. Add the chives, remove the pan from the heat, stir in the egg yolks, and season with salt and pepper. Serve with rice mixed with wild rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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