Fried Plaice Fillets with Salad

Fried Plaice Fillets with Salad
45 min.


for 4 servings
4 Plaice fillets
10 tablespoons Olive oil
Salt and freshly ground pepper
1/2 teaspoon rosemary and Tarragon
2 slices multi-grain bread
2 teaspoons grated Parmesan
1/4 head each of lettuce, Radicchio, frisee and Endive
100 grams lamb's lettuce
3 tablespoons Lemon juice
1 teaspoon Mustard
1 pinch Sugar
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Preparation steps

Step 1/5

Rinse plaice fillets, pat dry and cut each into 4 pieces. Mix 3 tablespoons oil with pepper and herbs, add fish, cover and refrigerate at least 4 hours (preferably overnight).

Step 2/5

For the croutons, cut off bread crust and cut into small cubes. Heat 4 tablespoons oil in a pan. Add bread cubes and toast until golden brown. While still warm, sprinkle with Parmesan and allow to cool.

Step 3/5

Trim salad greens, rinse and drain well in a sieve (or spin dry).

Step 4/5

Stir the lemon juice with mustard and sugar and season with salt and pepper. Whisk in remaining oil, mix dressing with the salad greens and transfer to plates.

Step 5/5

Remove plaice fillets from the marinade, blot with paper towels and sear on both sides until golden brown, about 2 minutes per side. Season with salt and pepper. Distribute fish and croutons on the salad and serve immediately.