Breaded plaice with white wine sauce and sautéed potatoes recipe

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Breaded plaice with white wine sauce and sautéed potatoes recipe

Want to upgrade your fish and chips? Look no further than this breaded plaice with white wine sauce recipe. Served with golden sautéed potatoes, it's the perfect casual evening dish.

Recipe from Cook Yourself Happy by Caroline Fleming, published by Jacqui Small.

Ingredients

For the plaice
  • 12 plaice fillets
  • 2 eggs
  • 2 tbsp plain (all-purpose) flour
  • 6 tbsp breadcrumbs
  • 1 tsp salt
  • 2 tbsp butter
  • 12 plaice fillets
  • 2 eggs
  • 2 tbsp plain (all-purpose) flour
  • 6 tbsp breadcrumbs
  • 1 tsp salt
  • 2 tbsp butter
  • 12 plaice fillets
  • 2 eggs
  • 2 tbsp plain (all-purpose) flour
  • 6 tbsp breadcrumbs
  • 1 tsp salt
  • 2 tbsp butter
For the potatoes
  • 600 g potatoes
  • 2 tbsp salted butter
  • 0.5 tsp sea salt
  • 21.2 oz potatoes
  • 2 tbsp salted butter
  • 0.5 tsp sea salt
  • 21.2 oz potatoes
  • 2 tbsp salted butter
  • 0.5 tsp sea salt
For the white wine sauce
  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 250 ml white wine
  • 200 ml vegetable stock
  • 12 whole black peppercorns
  • 60 g very cold salted butter, cut into chunks
  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 8.8 fl oz white wine
  • 7 fl oz vegetable stock
  • 12 whole black peppercorns
  • 2.1 oz very cold salted butter, cut into chunks
  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 1.1 cups white wine
  • 0.8 cup vegetable stock
  • 12 whole black peppercorns
  • 2.1 oz very cold salted butter, cut into chunks
To serve
  • 1 handful parsley, to garnish
  • 1 pinch sea salt
  • 1 lemon, cut into wedges (optional)
  • 1 handful parsley, to garnish
  • 1 pinch sea salt
  • 1 lemon, cut into wedges (optional)
  • 1 handful parsley, to garnish
  • 1 pinch sea salt
  • 1 lemon, cut into wedges (optional)

Details

  • Cuisine: Danish
  • Recipe Type: Fish
  • Difficulty: Medium
  • Preparation Time: 35 mins
  • Cooking Time: 40 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 150°C/300°F/gas mark 2. Put the potatoes into a large saucepan filled with salted cold water and bring to the boil, then boil for 10 minutes. Drain and leave to cool. When cold, cut the potatoes into small chunks.
  2. Crack the eggs into a deep bowl and beat well. Put the flour, breadcrumbs and salt into another deep bowl and mix well. Coat each fish fillet first in the egg mixture and then in the flour and breadcrumb mixture.
  3. Melt the butter in a large frying pan (skillet) and fry the fish fillets in batches for about 3 minutes on each side. Keep warm in the oven.
  4. In another large frying pan (skillet), fry the potatoes. Melt the butter then add the potatoes, sprinkle with the salt and fry for about 20 minutes until golden and crispy, turning them occasionally.
  5. Meanwhile, make the white wine sauce. Heat the oil in a saucepan and lightly fry the onion. Add the white wine, stock and peppercorns and heat until it starts to boil, then turn down the heat and gently simmer for 30 minutes. Remove from the heat and add the butter slowly, stirring all the time until combined.
  6. Serve 2 fish fillets per person with the sautéed potatoes and white wine sauce. Sprinkle over some parsley and sea salt and enjoy hot, with a wedge of lemon if you wish.

This recipe is from Cook Yourself Happy by Caroline Fleming, published by Jacqui Small.

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