Filled plaice

Ingredients for Filled plaice

Instructions for Filled plaice

To prepare the Filled plaice recipe, please follow these instructions:

Plaice were found inside with the dark side up that cut down along both sides of the anchovies and outwards so that the fillets are still stapled. The fillets reversed outwards and the fish turned into flour, seasoned with salt and pepper.

FRY on both sides in a large pan.

Fill: Lobster soup warmed up. Butter and flour is stirred together into a butter bun, add butter bread roll to the soup and let it boil up. Add whipping cream and season with salt and pepper. Shrimp or other shellfish addition and now must not boil more since completion of the prawns will be hard.

Make out in the pocket of the fried plaice and garnish with fresh chopped dill. Serve with boiled potatoes and half a lemon.

Tips:
Instead of the roasts finished on the forehead can fillets can also first 2-3 minutes per side to Brown they've got color, and then placed on a griddle and FRY finished at 200 degrees c. alm. oven for about 10 minutes.

The Woodpecker can Brown by about formidagen and FRY finished for the evening.