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🍽️ Tender plaice fillets in fresh caper-lemon butter

330 kcal · 30 min · 4 servings

Ingredients

• 600 g Sole Sole Fillet (4 Portion)
• Salt
• Pepper from the mill
• a little flour
• 4 tbsp Oil
• 1 Shallot
• 90 g cold Butter
• 200 ml Fish Stock (from the jar)
• 1 Lemon (, of which the juice )
• 2-4 tbsp small Capers
• 1 pinch Sugar

Instructions

1. 1. Rinse the plaice fillets under running water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Season the fillets evenly with salt and pepper.
4. 4. Coat the fillets in the flour until they are lightly covered.
5. 5. Carefully shake off any excess flour.
6. 6. Heat the oil in a large non-stick frying pan.
7. 7. Fry the plaice fillets for about 3 minutes on the first side until golden brown.
8. 8. Fry the fillets for another 3 minutes on the second side until golden brown.
9. 9. Remove the cooked fillets from the pan.
10. 10. Place the fillets on a plate.
11. 11. Keep the fillets warm in the oven at 50 degrees Celsius.
12. 12. Peel the shallot.
13. 13. Cut the shallot into very small cubes.
14. 14. Heat 10 grams of butter in a separate pan.
15. 15. Sauté the shallot cubes until translucent (soft and see-through).
16. 16. Deglaze the pan with the fish stock.
17. 17. Reduce the liquid by boiling until only one-third remains.
18. 18. Stir the lemon juice into the sauce.
19. 19. Remove the pan from the heat.
20. 20. Whisk in the remaining butter in small pieces with a whisk.
21. 21. Make sure the sauce does not boil again.
22. 22. Fold in the capers carefully.
23. 23. Season the sauce with salt, pepper, and sugar.
24. 24. Serve the sauce together with the plaice fillets.

Nutrition per serving

• kcal: 330
• Protein: 26 g · Fett/Fat: 24 g · Carbs: 5 g