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Fillet of plaice with beurre noisette, capers and asparagus Recipe

Fillet of plaice with beurre noisette, capers and asparagus Recipe
Method
  • 1

    Use a pair of scissors to remove the fins from the plaice fillets. Make an incision in the chest of each fillet. Place the knife over the spine of the fish and gently follow the line of the bone until you reach the head. Make an incision at a slight angle towards the head and remove the flesh.

  • 2

    Roughly chop the capers with a knife. Peel the asparagus and remove the tough ends. Wash the new potatoes and cut into quarters. Chop the parsley.

  • 3

    Blanch the asparagus in boiling water then remove and place in ice cold water.

  • 4

    Place the new potatoes in a pan of cold salted water and bring to the boil. Once they are boiled, drain and then pan fry in hot olive oil until golden brown.

  • 5

    Using a non-stick frying pan over a medium heat, cook the plaice fillets for about 2 minutes on each side, then season with salt and pepper.

  • 6

    Juice the lemon.

  • 7

    In a saucepan, melt the butter with the lemon juice and the capers until the butter starts to darken then remove from the heat.

  • 8

    Serve the fish with the potatoes and asparagus and finish the dish with the caper beurre noisette.

Chef's tip

«Serve the asparagus and potatoes onto plates and place the fish on top. Drizzle the sauce over the dish to finish. Try making this recipe using lemon sole as a replacement for the plaice, it works really well with these flavours.»

Pan-fried fillet of plaice served with beurre noisette, capers, asparagus and new potatoes.

Rate this recipe :

(55 votes)

  • Preparation  20mins
  • Cooking time  30mins
  • Rest time  0h

Ingredients for people

  • Plaice(s) (350g) : 3 whole
  • Unsalted butter : 150 g
  • Capers : 25 g
  • Flat leaf parsley : 4 sprig
  • Lemon(s) : 1 whole
  • Green asparagus : 1 bunch
  • New potato(es) : 900 g
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Olive oil : 100 ml
  • Coarse salt : 20 g
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