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🍽️ Fried Plaice with Crab Meat in Cream Sauce

540 kcal · 30 min · 4 servings

Ingredients

• 4 turbot (each 350 g, ready for cooking, skinned and boned)
• 3 tbsp flour
• 2 eggs
• 6 tbsp breadcrumbs
• 1 bunch curly parsley
• 160 g crab meat
• oil
• sauce
• 150 g fish bones
• 1 shallot (diced)
• 0.25 stalk leek
• 1 small carrot
• 2 tbsp oil
• 1 bay leaf
• 2 juniper berries
• 100 ml white wine
• 0.8 l water
• 2 tbsp crayfish paste
• 20 ml cognac
• 100 ml whipping cream
• 150 g crab meat
• lemon slice (for garnish)

Instructions

1. 1. Peel the carrot and wash the leek thoroughly.
2. 2. Dice the carrot and leek into small cubes.
3. 3. Fry the fish bones together with the vegetables in hot oil.
4. 4. Add the spices.
5. 5. Deglaze the mixture with white wine.
6. 6. Pour in water.
7. 7. Let the mixture simmer gently for about 20 minutes.
8. 8. Strain the broth through a fine sieve.
9. 9. Bring the strained broth to a boil.
10. 10. Stir in the crayfish paste.
11. 11. Add cream and cognac.
12. 12. Let the sauce thicken until it is creamy.
13. 13. Season the sauce finally with salt and pepper.
14. 14. Cut off the side bones of the plaice.
15. 15. Carefully free the top fillets from the central bone.
16. 16. Leave about three-quarters of the fillet exposed.
17. 17. Carefully cut through the central bone at three to four places.
18. 18. Coat the fillets first in flour.
19. 19. Then dip them in beaten eggs.
20. 20. Finally roll them in breadcrumbs.
21. 21. Fry the fillets in hot oil until golden brown.
22. 22. Fry them for about three to four minutes on each side.
23. 23. Remove the fillets from the pan.
24. 24. Let them drain on kitchen paper.
25. 25. Carefully pull the central bone out of the fillet.
26. 26. Add the crab meat to the prepared sauce.
27. 27. Warm the crab meat briefly in the sauce.
28. 28. Place the crab meat in the center of the plaice fillets.
29. 29. Fry the parsley leaves briefly in hot oil.
30. 30. Drain the leaves on kitchen paper.
31. 31. Lightly salt the parsley leaves.
32. 32. Garnish the fish with the parsley leaves.
33. 33. Add lemon slices to the dish.
34. 34. Serve the dish immediately.

Nutrition per serving

• kcal: 540
• Protein: 38 g · Fett/Fat: 30 g · Carbs: 20 g