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Platija a la Sevillana | Andalusian-Style Plaice
(0)
30 min
Quick
Knuspr-Küche
Feine Schollenfilets auf andalusische Art: Sanft in Olivenöl goldgelb gebraten und serviert mit einer samtigen, aromatischen Reduktion aus trockenem Weißwein, frischem Orangensaft, Schalotten und kalter Butter. Ein herrlich aromatischer Fischgenuss aus Südspanien.
Ingredients
Preparation method
Preparation & frying fish
Gently rinse the plaice fillets under cold water and pat thoroughly dry with paper towels. Season both sides with 1 pinch of fine sea salt and freshly ground black pepper, then lightly coat in a little flour, gently tapping off any excess.
Peel and finely dice the shallots and garlic. Wash the orange with hot water, finely grate some zest, and then squeeze out all the juice. Wash the parsley, shake dry, and finely chop the leaves.
Heat the olive oil in a wide frying pan over medium heat. Add the plaice fillets and gently fry for about 2 minutes on each side until delicately golden. Carefully remove the fillets and set aside on a warm plate.
Chef's tip
Make sure the butter used to mount the sauce is truly ice-cold and that the sauce is no longer boiling, so that it emulsifies into a wonderfully creamy consistency.
This pairs wonderfully with toasted white bread for dipping into the aromatic wine sauce, or delicate parsley potatoes.
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