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Plaice of corn with caper butter and leaf salad on an oval plate, Chablis white wine glass, Parisian bistro setting

Plaice with caper butter and leaf salad

Plaice in May is the most tender and sweetest flatfish of the year - fried in butter until golden brown, with a salty and spicy caper butter and a fresh leaf salad. The Chablis Premier Cru AOC from Burgundy with its oyster shell minerality is the perfect wine partner for this spring classic.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Fish dish, Main course
Cuisine French, German
Servings 2 Servings
Calories 540 kcal

Cooking utensils

  • 1 Large coated pan (for the plaice)
  • 1 Small pot for the caper butter
  • 1 Whisk
  • 1 Fish knife and fish fork
  • 1 Salad bowl

Ingredients
  

  • 2 Ready-to-cook mash à approx. 350 g
  • 3 Tbsp flour for turning
  • 3 Tbsp clarified butter
  • Salt white pepper

FOR THE CAPER BUTTER:

  • 80 g Cold butter
  • 2 Tbsp capers roughly chopped
  • 1 Shallot finely diced
  • 50 ml dry white wine
  • Juice of half a lemon
  • 1 tablespoon fresh parsley chopped
  • Salt white pepper

FOR THE LEAF SALAD:

  • 100 g mixed leaf salad Lamb's lettuce, rocket, lettuce
  • 2 1 tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tsp honey
  • Salt black pepper

Preparation
 

PREPARATION:

  • Rinse the plaice in cold water, pat dry and season both sides with salt and white pepper.
  • Turn in flour, tap off excess flour.
  • Mix all the salad dressing ingredients together and season to taste.
  • Finely dice the shallots.

COOKING STEPS:

  • For the caper butter: Reduce the shallot and white wine to a few tablespoons.
  • Reduce the heat considerably, stir in the cold butter piece by piece, do not allow to boil.
  • Stir in the capers, lemon juice and parsley, season to taste, keep warm.
  • Heat the clarified butter in a large frying pan over a medium to high heat.
  • Place the plaice in the pan and fry for 3-4 minutes on the first side until golden brown.
  • Turn carefully and fry for a further 3 minutes until the meat separates from the bone.
  • Mix the salad with the dressing just before serving.

DIRECTIONS:

  • Serve the plaice on warmed oval plates.
  • Pour the caper butter generously over the fish.
  • Loosely arrange the lettuce next to it.
  • Garnish with a lemon wedge and fresh parsley leaves.

SUPPLEMENTS:

  • New potatoes in butter and dill
  • Lemon wedge to serve
  • Crispy baguette to soak up the caper butter

Nutritional values per portion

Calories: 540kcalCarbohydrates: 42gProtein: 14gFat: 34g
Keyword Chablis Plaice Wine, Plaice caper butter, Plaice leaf salad Wine, Plaice May recipe, Plaice recipe, Spring recipe fish plaice
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