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Sauteed Plaice with Shrimp (Stegt Rodspaette)
From Dorothy McNett's recipes at www.dorothymcnett.com. Plaice is the fish used most often in Denmark for this kind of recipe. It is a flat fish. Use petrale sole, or flounder, or whatever! This is buttery rich!
3 - 4 fish fillets
Rinse the fish in cold water, pat dry. Salt lightly. Place flour on a plate. Place bread crumbs on another plate. Dip fillets into the flour and set aside while you whisk the eggs with the water. Now dip the flour coated fillets into the egg mixture and then into the bread crumbs. Let them rest for about 10 minutes to firm the coating up a bit. When ready to cook, heat a heavy bottomed skillet over moderate heat, adding 2-3 tablespoons of the butter. When hot, saute the fish for 2-3 minutes on each side, or until browned and tender but do not overcook! Remove fish to serving platter. Add about 2 tablespoons of the butter to the pan and quickly heat the shrimp, stirring constantly. Place a line of the shrimp down the center of each fillet. Now melt the remaining butter over low heat until it turns a rich brown color, but not burning! Pour over the fish and serve.
Recipe created 2013-11-05.