Ein Teller mit Schollenfilet Finkenwerder Art

Plaice Finkenwerder style

40 minutes

Mittel

2 people

A true classic of North German cuisine! Here, tender plaice fillets are paired with crispy bacon, which not only provides the typical taste, but also creates a delicious crust. A touch of fresh lemon, salt, and pepper enhances the delicate taste of the fish, while the rendered bacon fat adds an extra layer of richness. Served alongside are traditional parsley potatoes.

Ingredients

2 x 400 g plaice fillets
150 g pork belly bacon, diced
500 g waxy potatoes
1 bunch of fresh parsley
2 tbsp butter (for the potatoes)
Salt
Freshly ground pepper
1/2 lemon cut into wedges (for garnish)

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

Gently defrost the plaice fillets overnight in the fridge. Then, rinse them under cold water and pat them dry thouroughly with kitchen paper.
Peel and wash the potatoes (500 g), then cook them in a pan of salted water or a steamer for about 20 minutes until tender. Use a fork or a small kitchen knife to test whether they are done. Drain the cooked potatoes and let them steam off briefly. Wash the parsley, shake off excess water, and chop finely.
Melt 2 tbsp of butter in a pan or pot, toss the potatoes in it and sprinkle with the chopped parsley.
Fry the 150 g of diced pancetta in a large pan without adding any fat over medium heat until crispy. Then, remove it with a slotted spoon and set aside on a plate. Leave the rendered fat in the pan.
Season the plaice fillets with salt on both sides. Place them in the hot pan and fry for about 4-5 minutes until golden brown. Carefully flip the fillets and fry for another 4 minutes until cooked through. If needed, add a little more butter. Season to taste with freshly ground pepper. Sprinkle the crispy bacon cubes over the fried fillets and serve with the parsley potatoes on warmed plates.
Garnish the fried plaice fillets with lemon wedges and fresh parsley to taste.