Plaice Fillets in Citrus Marinade

0
Average: 0 (0 votes)
(0 votes)
Plaice Fillets in Citrus Marinade
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
For the broth
1 medium sized carrot
1 stalk Leeks
1 shallot
1 Parsnip
3 liters water
50 grams salt
1 stem parsley
2 stems thyme
1 bay leaf
2 Juniper berries
For the fish
8 Plaice fillet
250 milliliters dry white wine
125 milliliters water
3 Tbsps fresh squeezed lemon juice
½ tsp salt
3 Tbsps fresh squeezed Orange juice
freshly ground peppers
1 generous pinch ground ginger
1 Orange
1 pink Grapefruit
How healthy are the main ingredients?
LeekOrange juicecarrotshallotParsnipsalt

Preparation steps

1.

For the broth, cut the vegetables into small pieces. Pour the water into a large, flat fish kettle (or a saucepan). Add the chopped vegetables, salt, parsley, thyme, bay leaf and juniper berries. Simmer for 30 minutes. 

2.

Poach the fish fillets in the broth until cooked through, then remove and place in a baking dish with high sides. 

Mix the wine with the water, lemon juice and orange juice. Add the spices. Bring the wine mixture to a boil, then simmer for 5 minutes and allow to cool slightly. Pour over the plaice fillets and allow to marinade for at least 12 hours in the refrigerator.

3.

Peel the orange and grapefruit. Using a sharp knife, cut the fruits into segments, completely removing the white pith. 

4.

Arrange the fish fillets with orange and grapefruit segments and serve drizzled with a little marinade. Serve with fresh white bread.