plaice with bisque sauce of North Sea fish
Carve into the dark skin side and dust the plaice with flour. Bake 3 to 4 minutes on each side in a lot of butter and olive oil until the fish is well done. And then, starting top left and continue clockwise: chopped fennel and onion, seasoned with dill, salt and pepper. Fry in butter until the onions turn brown.

plaice with bisque sauce of North Sea fish

ingredients - info plaice butter olive oil plain flour fennel onion dill salt & pepper

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To the right purslane, just washed and sautéed with butter in a pan. It reacts and tastes like spinach. Finish with coarse sea salt and pepper. In addition: peeled shrimps, a bit of parsley for color key and then the sauce. For bisque: make North Sea Fish Soup. Mix the soup, sieve and reduce at least 1/3. Add tomato concentrate, brandy and cream and let reduce further to some thick sauce. In addition to the board: tomatoes diced skinless and back up: kohlrabi, cut in cubes and fried in a pan with butter. Season with salt and pepper. Kohlrabi is here the potato substitute, because this recipe is low-carb. Finish with some chopped spring onions.
purslane coarse sea salt shrimps parsley tomato concentrate Cognac cream fresh tomatoes diced kohlrabi scallion
Creative Cooking
Belgian Cuisine

menu

taste and tradition

the fiery passion
Carve into the dark skin side and dust the plaice with flour. Bake 3 to 4 minutes on each side in a lot of butter and olive oil until the fish is well done. And then, starting top left and continue clockwise: chopped fennel and onion, seasoned with dill, salt and pepper. Fry in butter until the onions turn brown.
To the right purslane, just washed and sautéed with butter in a pan. It reacts and tastes like spinach. Finish with coarse sea salt and pepper. In addition: peeled shrimps, a bit of parsley for color key and then the sauce. For bisque: make North Sea Fish Soup. Mix the soup, sieve and reduce at least 1/3. Add tomato concentrate, brandy and cream and let reduce further to some thick sauce. In addition to the board: tomatoes diced skinless and back up: kohlrabi, cut in cubes and fried in a pan with butter. Season with salt and pepper. Kohlrabi is here the potato substitute, because this recipe is low- carb. Finish with some chopped spring onions.

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plaice with

bisque sauce

of North Sea fish

ingredients - info plaice butter olive oil plain flour fennel onion dill salt & pepper
Ingredients Directions
purslane coarse sea salt shrimps parsley tomato concentrate Cognac cream fresh tomatoes diced kohlrabi scallion
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion