Grilled plaice fillets
A recipe to change the traditional sole meunière: test the fillets of plaie meunière! With butter and lemon juice, it's also good ...
- 6 Headed and peeled plaice
- 150 g Butter
- 1/2 Lemon (the juice)
- Finely chopped parsley
- Salt and pepper
- Start this recipe for plaice meunière fillets by rinsing the plaice. Dry them and flour them, then shake them to remove the excess flour. Salt and pepper them.
- Melt 30 g butter in a large nonstick skillet. When it sizzles, put 2 plaice and cook for 5 min. Turn them gently and continue cooking for 5 minutes. Remove the fish from the pan and keep them warm in the oven. Wipe the pan and repeat the operation for the remaining plies.
- Once the fish are cooked, put the remaining butter in the pan and melt it. When it is frothed, pour the lemon juice and prolong the cooking 1 to 2 min while stirring. Season with salt and pepper and add the parsley. Pour the lemon butter over the folds. Serve immediately.