Plaice Fillet with Lettuce and Peach

Plaice Fillet with Lettuce and Peach

July 20th, 2018 | main dishes

Sesame oil, or more precisely roasted sesame oil, makes this simple green salad taste so special. In combination with the sweetness of the peach and the fresh herbs this salad matches perfectly to the crunchy fried plaice. A light and fast summer meal.

Plaice Fillet with Lettuce and Peach

Plaice fillet with lettuce and peach

(4 portions)

1 lettuce or green oak leaf lettuce

wash, shake dry

2 peaches

core, cut into very thin slices

½ bunch of fresh herbs (eg chives, smooth parsley, borage, fennel greens, salad burnet)

chop herbs, mix with salad and peach slices

juice of 1 lime

salt

1 ts of palm sugar or brown cane sugar

2-2.5 TS of roasted sesame oil

whisk and mix with the salad

4 plaice fillets

wash, dry

salt pepper,

a few drops of lemon juice

season the fillets lightly, pepper and drizzle with a little lemon juice

3-4 TS of flour

put the flour on a plate, turn the plaice fillets in it, until the fish has a thin layer of flour, shake off

frying oil or ghee

fry the fish in plenty of hot fat for about 2-3 minutes on each side, the fish may become a bit crunchy

1 lemon

serve the fish with the salad, garnish with lemon slices and, if available, with borage flowers

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November 30th, 2017 | sweets

Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

PS: The Vanilla Quinces are a perfect match!