Fried plaice with rémoulade

Fried plaice with rémoulade

By
From
Scandinavian Christmas
Serves
8
Photographer
Lars Ranek

Always in my Christmas lunch. Use another flat fish if you prefer.

Ingredients

Quantity Ingredient

For the rémoulade

Quantity Ingredient
200g celeriac
200g carrots
100g apples
300ml skyr
or 300ml greek yogurt
2 tablespoons mayonnaise
1 teaspoon turmeric
1 teaspoon caster sugar
2 tablespoons nely chopped tarragon
2 tablespoons capers
2 tablespoons gherkins
3 tablespoons nely chopped red onion
1/2 lemon, finely grated zest

For the fish

Quantity Ingredient
8 plaice fillets
200g rye flour
50g salted butter
lemon slices, to serve
parsley, to serve

Method

  1. Peel the celeriac and carrots, cut into very small cubes and blanch for two to three minutes in boiling salted water. Drain and leave to cool. Cut the apples into similarly sized cubes. Mix all the ingredients for the rémoulade and season to taste.
  2. Rinse the plaice in cold water. Mix the rye flour on a plate with salt and pepper. Coat each fillet on both sides with the flour, patting off excess. Melt half the butter in a large frying pan and fry half the fish for two to three minutes on each side, without crowding the pan. Keep warm while you fry the remaining fish in the rest of the butter. Serve the fish warm with the rémoulade, lemon slices and parsley.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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