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Platija al Horno | Spanish Baked Plaice on Potatoes
(0)
50 min
Under an hour
Knuspr-Küche
Zarte Schollenfilets im Ofen gegart auf einem saftigen Bett aus dünn gehobelten Kartoffeln und Zwiebeln, verfeinert mit einer traditionellen galicischen Ajada-Sauce aus aromatischem Knoblauch-Olivenöl, geräuchertem Paprikapulver und Weißwein. Ein herrlich aromatischer Klassiker der spanischen Küstenküche.
Preparation method
Prepare & pre-cook potato bed
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Peel the waxy potatoes and cut them into approx. 3–4 mm thin slices. Peel the yellow onion, halve it, and cut into fine half rings.
Grease a large baking dish with 1 tbsp of extra virgin olive oil. Arrange the potato slices and onion strips evenly in overlapping layers like roof shingles. Season with 1 pinch of fine sea salt and freshly ground black pepper, and drizzle with another 1 tbsp of olive oil.
Pour 50 ml of the dry white wine over the bed of potatoes and onions. Cover the baking dish with aluminium foil or a matching lid and pre-cook in the preheated oven on the middle rack for approx. 20–25 minutes until the potatoes are almost tender.
Chef's tip
For an extra crispy touch, the potatoes can be baked uncovered during the last 5 minutes of the pre-cooking time before adding the delicate plaice fillets.
Traditional Spanish ajada relies on fine smoked paprika (Pimentón de la Vera) and fruity olive oil – be sure to briefly take the pan off the heat when stirring in the paprika so it does not burn.
Ingredients
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