Recipe for plaice fried in rye flour with sea buckthorn remoulade and spicy cucumber salad
I always coat my plaice in rye flour or another whole grain flour. It’s quicker than the classic breading with flour, egg, and breadcrumbs, and it doesn’t absorb as much fat.
Always fry in butter – margarine has no place in a good kitchen. I prefer to make my own remoulade with pickles or chopped pickled cucumbers, pickled squash, or similar, mixed with curry and a bit of drained yogurt. This results in a much leaner, yet fresher and tastier remoulade.
In this recipe, I’ve added some pickled sea buckthorn, but feel free to use whatever pickled vegetables you have in your fridge.
Servings: people
Plaice fried in rye flour with sea buckthorn remoulade and spicy cucumber salad
Ingredients
Pickled Cucumber
- 0.5 pcs. Cucumber
- 150 gram Apple Cider Vinegar
- 126 gram Sugar
- 1.5 gram Peppercorns White
- 0.5 pcs. Chili Red
Plaice
- 4 pcs. Plaice Fillet Whole and skinned
- 80 gram Rye Flour
- Butter For frying
- Oil For frying
Sea buckthorn remoulade
- 250 gram Pickles
- 2 gram Curry
- 200 gram Yogurt Drained
Dill Potatoes
- 800 gram Potato Asparagus
- 1 bunch Dill
Serving
- 0.5 pcs. Lemon In wedges
- Coarse salt
- Pepper From the grinder
- Rye Bread
Instructions
- Slice the cucumber thinly, sprinkle with a little coarse salt, and let it sit for about ½ hour.
- Bring vinegar, sugar, whole pepper, and chopped red chili to a boil, and pour 1/3 of the brine over the sea buckthorn.
- Let it sit for about 15 minutes.
- The remaining 2/3 of the mixture should be cooled in the refrigerator.
- Squeeze the water out of the cucumber slices, and pour the cold vinegar brine over them. This will keep the green color.
- Clean the plaice and coat it in rye flour on both sides.
- Chop the pickles roughly, and mix with yogurt, curry, and the pickled sea buckthorn.
- Boil the new potatoes in salted water for about 20 minutes, and then peel them.
- Chop the dill roughly, and toss with the potatoes.
- Fry the plaice fillets until golden for a few minutes in ½ butter and ½ oil on a hot pan, and season with salt and pepper.
- Arrange the plaice on a plate, and pour the frying juices over them.
- Serve with dill potatoes, cucumber salad, sea buckthorn remoulade, lemon, and a slice of coarse rye bread.