Poppyseed Bread with Plaice and Beet Chutney
Ingredients
- For the chutney
- 250 grams cooked red Beets (peeled)
- 2 onions
- 2 Tbsps soybean oil
- ½ tsp cinnamon
- 1 generous pinch ground Cardamom
- 1 generous pinch peppers
- salt
- 1 Tbsp lemon juice
- ½ tsp honey
- 1 Tbsp Crème fraiche
- 2 Tbsps scallions
- For the fish
- 4 Plaice fillet (each about 125 grams)
- 1 Tbsp lemon juice
- salt
- Pastry flour (for dredging)
- 1 egg (beaten)
- 150 grams slivered almonds
- 50 grams clarified butter
- 2 Poppy seed rolls
Preparation steps
For the chutney, grate the beet. Peel the onions and chop. Cook the onions in oil until tender, then add the grated beet, cinnamon, cardamom, pepper, salt, lemon juice and honey and cook until almost all the liquid has evaporated. Let cool to warm, then stir in the creme fraiche and chives.
Cut the fish fillets in half, sprinkle with lemon juice and let stand for 10 minutes. Pat dry, season with salt, roll in flour, then dip in the beaten egg and finally dredge in the almonds, pressing well to adhere. Cook the fish fillets in hot butter on both sides about 3 minutes. Meanwhile, cut the poppyseed bread in 8 slices (reserve the ends for another use) and toast in the toaster. Arrange the fillets on the poppyseed bread slices and garnish with the chutney. Serve immediately.
