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Plaice with Rhubarb

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Plaice with Rhubarb

The perfect plaice with rhubarb recipe with a picture and simple step-by-step instructions.

  • 2 Plaice fillets naturally frozen
  • 5 Poles Rhubarb
  • 100 g Sugar
  • 1 tsp Food starch
  • Salt
  • Pepper
  • Lemon juice
  1. Peel the rhubarb stalks, cut them into pieces and cook them with the sugar and a little water. Stir one teaspoon of cornstarch into 1/2 cup of water and stir into the rhubarb compote (bring to the boil again briefly).
  2. Season the thawed plaice fillets with salt, pepper and lemon juice and fry them in butter or margarine.
  3. Arrange the plaice fillets with the rhubarb compote on a plate. This goes well with rice, or fried potatoes or potato salad.
Dinner
European
plaice with rhubarb

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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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