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🍽️ Pan-fried Plaice with Orange Vegetable Sauce

417 kcal · 30 min · 4 servings

Ingredients

• 360 g double plaice fillet (6 double plaice fillets)
• 1 stalk leek (approx. 150 g, the white part of the leek in wide strips)
• 1 red, fresh chili pepper (seeded, in rings)
• 2 oranges
• salt
• pepper (from the mill)
• 1 tbsp lemon juice
• 2 tbsp horseradish
• 1 tbsp almond flakes (toasted without fat)
• 1 tbsp oil
• 125 ml vegetable broth
• 3 tbsp sour cream
• dill tips

Instructions

1. 1. Season the fish fillets with salt.
2. 2. Season the fish fillets with pepper.
3. 3. Drizzle lemon juice over the fish fillets.
4. 4. Spread a thin layer of horseradish on one side of the fillets.
5. 5. Fold the fillets together so the horseradish-covered sides are inside.
6. 6. Peel the oranges using a sharp knife.
7. 7. Carefully cut out the orange segments along the membranes.
8. 8. Squeeze the remaining orange peels and fibers to extract the juice.
9. 9. Collect the orange juice in a bowl.
10. 10. Fry the peppers in oil.
11. 11. Add the leek to the pan.
12. 12. Pour the orange juice over the vegetables.
13. 13. Add the vegetable broth.
14. 14. Bring the mixture to a boil.
15. 15. Place the fish fillets into the boiling liquid.
16. 16. Reduce the heat to low.
17. 17. Cover the pan.
18. 18. Cook the fish for about 3 minutes.
19. 19. Remove the fish fillets from the pan.
20. 20. Keep the fish fillets warm.
21. 21. Stir the crème fraîche into the sauce.
22. 22. Season the sauce with salt and pepper.
23. 23. Let the sauce simmer briefly.
24. 24. Return the warm fish fillets to the sauce.
25. 25. Add the orange segments to the sauce.
26. 26. Warm everything together without bringing it back to a strong boil.
27. 27. Plate the fish fillets.
28. 28. Garnish the dishes with sliced almonds.
29. 29. Garnish the dishes with dill.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 417
• Protein: 38 g · Fett/Fat: 17 g · Carbs: 24 g