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Plaice Meuniere

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

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Serves 2 Prep: 5 min Cook: 8 min

Ingredients

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

Method

1
Season the plaice on both sides with salt & pepper.
2
Dredge well with flour.
3
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.
4
Don't fry in the butter as this will burn easily and will have no flavour.
5
Turn the plaice over carefully. This side requires less cooking.
6
If it's overcooked, it will become very dry, so 1.5 minutes maximum is best on this side.
7
Slide in the butter from the edge. Allow to melt and fry.
8
Turn the heat off just before the butter melts completely. Transfer onto a plate and pour over the butter. It's ready to serve.
9
You can add finely chopped parsley at the same time as the butter for a lovely aromatic parsley butter sauce.

Tips & Note

Plaice Meuniere

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

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Serves 2

Prep: 5 min

Cook: 8 min

Ingredients

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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Plaice Meuniere

Recipe ID :1661 Posted on 10 FEB 2016
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Serves 2

Prep 5min
Cook 8min
views 3,816
printed 34

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

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Purihirunesan
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Ingredients

Print Ingredients Email Ingredients
2
as required
2 tbsp
as required
as required

Method

Prep
5min
Cook
8min
1
Season the plaice on both sides with salt & pepper.
2
Dredge well with flour.
3
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.
4
Don't fry in the butter as this will burn easily and will have no flavour.
5
Turn the plaice over carefully. This side requires less cooking.
6
If it's overcooked, it will become very dry, so 1.5 minutes maximum is best on this side.
7
Slide in the butter from the edge. Allow to melt and fry.
8
Turn the heat off just before the butter melts completely. Transfer onto a plate and pour over the butter. It's ready to serve.
9
You can add finely chopped parsley at the same time as the butter for a lovely aromatic parsley butter sauce.

Tips & Note

Category

France Pan Fried / Shallow Fried Fish Plaice Seafood Dinner

Related flatfish flounder meunier plaice
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