Plaice Meuniere

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Plaice Meuniere

Recipe ID :1661 Posted on 10 FEB 2016

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Serves 2

Prep 5min

Cook 8min

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saved 2

Adding the butter right at the end will make this dish superb.

Ingredients

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Plaice fillets		2
Flour		as required
Vegetable oil or olive oil		2 tbsp
Salt & pepper		as required
Butter (salted)		as required

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Method

Prep

5min

Cook

8min

Season the plaice on both sides with salt & pepper.

Dredge well with flour.

Put the oil in a pan and when hot, add the plaice, skin side down. Fry on medium high for 2 minutes without touching it, the skin should crisp up nicely.

Don't fry in the butter as this will burn easily and will have no flavour.

Turn the plaice over carefully. This side requires less cooking.

If it's overcooked, it will become very dry, so 1.5 minutes maximum is best on this side.

Slide in the butter from the edge. Allow to melt and fry.

Turn the heat off just before the butter melts completely. Transfer onto a plate and pour over the butter. It's ready to serve.

You can add finely chopped parsley at the same time as the butter for a lovely aromatic parsley butter sauce.

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