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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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February 6th, 2018 | main dishes

Winter? Savoy cabbage!

To me, cabbage rolls belong to winter time such as asparagus and strawberries to the month of June. Savoy is full of vitamin C, iron, magnesium and vitamin B6. So all what you need to get healthy through the dark season. Let’s enjoy the winter!

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June 23rd, 2018 | side dishes

Really wild wild herbs salad

What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.

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Oven pumpkin with a jar of Fulmer honey December 3rd, 2023 | main dishes

Oven pumpkin with venison polpette, gorgonzola and honey – the best soul food!

I love adding honey to savory dishes! There is nothing better. In my current recipe I have combined the finest acacia honey with buttery oven-baked pumpkin, orientally spiced venison polpette and slightly bitter radicchio. Plus a strong blue cheese and roasted pine nuts – all topped off with mild, aromatic Fulmer acacia honey. My personal favorite soul food for fall.

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