| Prep: 10 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 514 | 32g | 16g | 22g |
| sugars | fibre | protein | salt |
| 3g | 1g | 38g | 1.2g |
Why I Love Danish Butter-Fried Plaice Fillet with Parsley Sauce
Imagining the humble beginnings of the Danish dish, Butter-Fried Plaice Fillet with Parsley Sauce, my mind travels to fishing villages of Denmark where skilled fishermen would bring in their fresh catch. For the uninitiated, Plaice is a type of flatfish, a staple in North Atlantic cuisine. This recipe offers an exciting twist to my usual Pacific Northwest and Japanese-centric creations, a testament to my continuous culinary exploration.
The Culinary Fusion
Soon after first tasting a Butter-Fried Plaice Fillet with Parsley Sauce, it began to make regular appearances at my dinner table. The simplicity of preparation and pronounced flavors, akin to my preference for keeping ingredients at their natural state, immediately won my heart. Available in abundance in Denmark, just as salmon is in my homeland of Seattle, Plaice is a far cry from the seafood I usually work with, adding an untried layer to my cooking adventures.
Inspiration Behind The Recipe
I initially stumbled upon this recipe while exploring the cuisine of renowned Danish chef, René Redzepi. His restaurant, Noma, has repeatedly been recognized as one of the best in the world. He sparked my interest in the simple yet extraordinary flavors of Scandinavian cuisine. Though this Butter-Fried Plaice Fillet with Parsley Sauce is not an original creation of his, I would say that the fascination initiated by him led me to discover and appreciate it.
Further adapting the dish, I found myself drawn to how it’s akin to Japanese Tempura, characterized by the light, fried exterior and the tender inside. The Danish dish is fried in butter rather than oil, which gives it a unique richness. Sprinkling lemon juice intensifies the dish’s flavors tenfold, a trick I often use in my sushi recipes.
Dish Pairings and Experimentations
Butter-Fried Plaice Fillet and Parsley Sauce work wonderfully with boiled potatoes, or even a simple green salad. The creamy parsley sauce is a great accompaniment to many seafood and chicken dishes and could even be reimagined in a variety of pasta recipes.
To any culinary enthusiast who loves seafood and is looking to expand beyond the common realm of salmon and squid, I recommend this delicious and versatile recipe. It’s simplicity allows for creativity and innovation – don’t hesitate to make it your own!
What You’ll Need
- 6 large Plaice fillets
- 1 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 6 tablespoons Butter for frying
- 2 tablespoons Lemon Juice
For the Parsley Sauce:
- 2 cups Whole Milk
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 1 cup fresh Parsley, chopped
- Salt and Pepper to taste
Method
Step One
Start by seasoning the Plaice fillets with salt and black pepper. Then, dredge each fillet in the cup of all-purpose flour, making sure both sides are evenly coated.
Step Two
Melt 6 tablespoons of butter in a large skillet over medium heat. Once the butter has melted and is bubbling, add the fillets and fry them until golden brown on both sides, this would generally take about 3-4 minutes per side. Remove the fillets and set them aside.
Step Three
Drizzle the fried fillets with 2 tablespoons of lemon juice. Ensure that the juice is distributed evenly across the fillets.
Step Four
In the same skillet, add 2 tablespoons of butter and melt. Add 2 tablespoons of all-purpose flour to the melted butter. Stir continuously until well combined.
Step Five
Gradually stir in the 2 cups of whole milk into the flour and butter mixture. Continue stirring until the sauce starts to thicken.
Step Six
Add the cup of fresh, chopped parsley to the sauce. Season with salt and black pepper to taste. Stir well to ensure the parsley is well incorporated into the sauce.
Step Seven
Serve the Plaice fillets topped with the creamy parsley sauce. Enjoy your Butter-Fried Plaice Fillet with Parsley Sauce!
