Plaice Fillets in Citrus Marinade
Ingredients
- 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
Preparation steps
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.
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.
Peel the orange and grapefruit. Using a sharp knife, cut the fruits into segments, completely removing the white pith.
Arrange the fish fillets with orange and grapefruit segments and serve drizzled with a little marinade. Serve with fresh white bread.
