Tipsy plaice fillet

Ingredients for 3 servings:

• 500 g boiled, peeled potatoes
• 200 g zucchini, diced
• 200 g carrot(s), diced
• 3 shallots, finely diced
• 30 g butter
• 1 tbsp parsley, finely chopped
• Salt
• Pepper, white
• 4 tsp lemon juice
• 500 g fish fillet(s) (plaice fillet)
• e.g. butter for frying
• 2 tbsp grappa
• 200 ml sparkling wine
• 200 g cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

delicious sauce made from grappa and sparkling wine

Dice the peeled potatoes. Sauté them in melted butter along with the diced zucchini and carrots, and a finely diced shallot. Cook over medium heat for about 15 to 20 minutes, then season with salt and pepper to taste. Finally, add the parsley. Meanwhile, wash and dry the plaice fillet, then drizzle with lemon juice and add a little salt. Sauté the two remaining finely diced shallots in melted butter in a pan (preferably non-stick) until translucent. Deglaze with grappa, then immediately add the sparkling wine and reduce the heat. Add the plaice fillets and let them simmer for about 4 to 5 minutes (do not boil, as this will cause the plaice fillets to fall apart). Remove the cooked fish and keep warm. Increase the heat to high and reduce the liquid by half. Add the cream and simmer until thickened. Season with salt and pepper to taste. Arrange the potato and vegetable cubes on plates. Add the fish and pour the sauce over it. Serve immediately.