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Fried plaice and parsley sauce

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Fried plaice and parsley sauce

(Stegte rødspætter med persillesauce)

Plaice are at their largest and firmest in June and July.

 

3 lb (1 ½ kg) plaice

Flour

Salt and ground white pepper

Butter for frying

 

Wash the plaice and remove the skin.

Divide into two along the mid-line or cut into 3 pieces transversely.

Coat in seasoned flour and fry in browned butter 3-4 min. on each side until white and firm right down to the bone.

 

Parsley sauce (persillesauce)

1 ½ oz (40 g) butter

1 ½ tablesp. (40 g) flour

¾ pint (4 dl) milk

3-4 tablesp. cream

Parsley

 

Make a white sauce with the butter, flour and milk, adding sufficient cream to provide the required con­sistency.

Add finely chopped parsley - enough to turn the sauce a brilliant grass-green - and season with salt.

 

Alternatively, the plaice may be turned in seasoned flour, dipped in beaten egg, or egg-white to which a little water has been added, and then coated in bread­crumbs.

When steaming plaice, do not remove the skin, but scrape well, rub with kitchen salt and steam in a fish-steamer. A single plaice may be steamed between two plates with a lump of butter, salt and pepper. If placed on top of the saucepan in which the potatoes are boiling, both fish and potatoes should be ready at the same time.

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