The popular Danish flatfish plaice. It can be grilled, poached, breaded and fried, but here we have chosen to steam it. The meat becomes translucent and super delicious.
Recipe for steamed plaice
The popular Danish flatfish plaice.
It can be grilled, poached, breaded, and fried, but here we have chosen to steam it.
The flesh becomes translucent and super delicious.
Servings: Servings
Steamed Plaice
The popular Danish flatfish plaice. It can be grilled, poached, breaded and fried, but here we have chosen to steam it. The meat becomes translucent and super delicious.
Ingredients
- 4 pcs. Plaice Fillet
- 100 gram White Wine
- Salt
Instructions
- Start by ensuring that all the fish bones are removed from your plaice. We use thin plaice (about 1 cm thick) and generally count on 2 pieces per person.
- 20 minutes before the plaice fillets are to be cooked, they must be gourmet-salted. This means sprinkling salt on both sides. This draws some of the moisture out of the fish and makes it juicier.
- Wipe the salt off the fish.
- Roll the fish and place a meat skewer through it to keep it from falling apart.
- The plaice fillet can be steamed in two different ways:
Steam oven:
- Pour the white wine into a dish and place the fish in a greased rack/dish with holes in it.
- Steam the fish for 5 minutes at 85 degrees Celsius (185 degrees Fahrenheit).
Regular oven:
- Grease a small ovenproof dish and pour the white wine into the bottom.
- Place the plaice fillets on top and cover everything with parchment paper.
- Steam it for 6 minutes.
Notes
The fish goes well as a starter, along with asparagus or as part of a 'Stjerneskud'.