Plaice Fillets with Crab Meat and Herb Sauce
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 272 kcal | (13 %) | ||
| Protein | 31.7 g | (32 %) | ||
| Fat | 14.9 g | (13 %) | ||
| Carbohydrates | 3 g | (2 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Plaice fillet
- 1 jar fish stock (400 ml)
- 125 milliliters white wine
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 100 milliliters Whipped cream
- salt
- freshly ground pepper
- 1 bunch Dill
- 1 bunch parsley
- 125 grams North Sea crab meat
Preparation steps
1.
Rinse the plaice fillets. Boil the fish stock and white wine in a pan. Place the plaice fillets into the boiling fish stock and leave until done for 5-6 minutes. Remove the plaice fillets with a slotted spoon and keep warm on a plate.
2.
For the sauce, melt the butter in a pot and saute the flour. Measure 200 ml (approximately 1 cup) of fish stock and pour into the sauteed flour. Simmer for 2-3 minutes while stirring. Pour in the cream and heat. Season with salt and pepper. Rinse the herbs, shake dry and chop finely. Add the chopped herbs into the sauce.
3.
Place the crab meat in the remaining fish stock and heat up briefly. Drain the crab meat. Serve the plaice fillets with herb sauce and the crab meat on plates.
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