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

Plaice Meuniere

Recipe ID :1661 Posted on 10 FEB 2016

Serves 2

Prep 5min
Cook 8min
views 674
printed 15

saved 2

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

Share

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.
PRO
Purihirunesan
I’ve got 69 recipes!
プリヒル姉さん
PURIHIRUNESAN
Step into my kitchen!
The secret ingredient is the honey which give is a shiny glaze.
Rice, Squid, Light soy sauce, Honey, Oyster sauce
PRO
You'll really taste the sundried tomatoes in this dish.
Anchovy fillets, Cod fillet, Sundried tomatoes in oil, Courgette, Mushrooms, Salt & pepper
PRO
You can keep this for 3 days in the fridge, so it's ideal for picnics or lunchboxes.
Salmon, White wine vinegar, Maple syrup, Soy sauce, Sesame oil
PRO
Such a quick recipe using a microwave.
Swede, White crabmeat (from a dressed crab), Water, Dashi stock, Soy sauce, Mirin, Sake, Salt, Cornflour
PRO
A delightful combination of flavours.
Smoked mackerel fillet, Cucumber, Tomatoes, Dressing:, White wine vinegar, Sugar, Sesame oil, Soy sauce, Mirin, Salt & pepper
PRO
I'll give you some fishmonger's tips for this recipe.
Fresh mackerel fillets, Soy sauce, Sake (or white wine), Mirin, Water, Sugar, Ginger (optional)
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

Enjoy a tender pork fillet with a delicious deep flavoured mushroom sauce.
Pork fillets, Salt & pepper, Flour, Vegetable oil, Butter, Mushroom sauce:, Onion, Mushrooms, Chicken stock, Dijon or wholegrain mustard, Double cream
Mary P
HOME
A hollandaise is the perfect sauce for salmon and asparagus, so I combined all three.
Salmon fillets, Asparagus, Salt & pepper, Hollandaise sauce:, Egg yolks, Lemon juice, Water, Butter, Chives
Julia
HOME
It sounds like a heavy sauce but the lemon does a good job to give this dish a lovely refreshing finish. Serve with a roll or slice of baguette.
Chicken thighs, Salt & pepper, Paprika, Kale, Butter, Garlic, Lemon juice, Chicken stock, Double cream, Parmigiano reggiano, Rosemary sprig, Lemon slices
Adding lots of delicious mushrooms into my creamy chicken dish made it so deep and flavourful.
Chicken thighs or breast fillets, Salt & pepper, Onion (medium), Carrots (medium), Mushrooms, Olive oil, Butter, White wine, Chicken stock, Double cream, Beurre manie (flour & butter)
A really deep sauce full of mushroom flavour.
Chicken breast fillet, Salt & pepper, Olive oil, Garlic, Shallot, Mushrooms, Chicken stock, Double cream, Parsley (optional)
Alex D
HOME
Such a satisfying and hearty dish, you won't go hungry after this!
Cod fillets, Salt & pepper, Flour, Butter, Vegetable oil, Mustard sauce:, Onion, Garlic, White wine, Chicken stock, Single cream, Wholegrain mustard, Parsley
Tobuchan
HOME

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME