Plaice with greens in Asian marinade
Scan the QR code to open the recipe on mobile.
Thomas Rode Andersen
Former Michelin chef
Watch along here as Thomas Rode teaches you how to make a delicious fish dish. The recipe is straightforward, and even if you don't have much experience with fish in the kitchen, it's super easy to make. The fish itself, plaice, could just as well be a brill, sole or another fish that works well pan-fried.
Servings
: 4
people
Ingredients
1
plaice
2
cloves
peeled and finely chopped shallots
3
limes, juice and finely grated green zest from them
50
g
peeled ginger in fine cubes
1
clove
peeled and finely chopped garlic
1.5
dl
tamari soy
200
g
browned, unsalted butter* (butter can be replaced with toasted sesame oil)
0.5
bunch
fresh cilantro - roughly chopped (use flat-leaf parsley if you find cilantro too aromatic)
1
firm mango, peeled and pitted – the flesh is cut into long, thin strips
200
g
spring onions
Avoid screen shutting off
Instructions
Step 1/7
Place shallots, lime zest and juice, ginger and garlic in a pot, and cover with soy.
Step 2/7
Bring to a boil, add the browned butter, and let it infuse. Fresh, chopped cilantro is added immediately before serving. * Browned butter: Melt the butter over moderate heat, let it bubble and slowly brown, until it emits a nutty aroma. Let it then cool almost completely, before straining.
Step 3/7
Blanch the spring onions quickly in lightly salted water (1-2 min.), and cool them in cold water.
Step 4/7
Fillet the plaice as shown in the video, and marinate with olive oil, salt and pepper.
Step 5/7
Fry it golden on top over high heat, until it begins to curl slightly.
Step 6/7
Turn off the heat, flip the fish, and let it infuse for 30-45 seconds, before it is removed and arranged on a warm plate.
Step 7/7
Meanwhile, spring onions and mango are quickly tossed in the pan and arranged over the fish. Drizzle with a little of the marinade, and serve it with the fish.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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