Ein Teller mit Schollenfilet Finkenwerder Art

Plaice Finkenwerder style

10 minutes

34 minutes

Mittel

2 persons

Immerse yourself in northern German fish enjoyment with our recipe for plaice fillet Finkenwerder style! Tender plaice fillets, perfectly seasoned with lemon juice, salt and pepper, are accompanied by crispy pork belly bacon. The rendered fat from the bacon gives the fillets a wonderful flavor and a delicious crust. In just 34 minutes you can conjure up this maritime masterpiece for two people. Served with delicious parsley potatoes refined with tender, melted brown butter, your palate will experience a North German taste explosion. Enjoy the elegance of this dish and enchant your guests with culinary sophistication. A delight for all fish lovers.

Ingredients

2 x 550 g plaice fillet
150 g pork belly bacon, diced
2 tbsp lemon juice
Salt
Pepper from the grinder

Stefan from HONEST CATCH

Stefan from HONEST CATCH Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Allow the plaice fillets to thaw in the refrigerator overnight. Then rinse with cold water and pat dry.
Fry the bacon in a pan. Once the bacon is crispy, remove and set aside. Leave the fat in the pan. Season the plaice fillets with salt, pepper and lemon juice.
Place the fillets in the hot pan with the white side down, turn them after 5-7 minutes and fry for another 5 minutes.