Recipe: Pan-fried Plaice Fillets Corsica

Name: Pan-fried Plaice Fillets Corsica
Prep time: 25 min
Cook time: 20 min
Total time: 105 min
Yield: 4 servings
Ingredients: 2 Beaux Carrelets de ligne (si vous trouvez) de 5 à 600 g levés en filets la peau juste écaillée; 1 pied de jeunes blettes le pied retiré lavés essuyées et taillées en gros dés; 2 clémentines Corses épluchées , chaque tranche taillées en 2 dans l'épaisseur puis le jus de la pulpe pressé; 100 g de beurre fermier 1/2sel; huile de colza et de noisettes; Sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.7/5 (6 reviews) Fishes

Prep 25 min

Cook 20 min

Rest 1h

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

2 Beautiful line-caught Plaice (if you can find them) of 500-600 g filleted with skin just scaled
1 bunch of young chard with stem removed washed dried and cut into large dice
2 Corsican clementines peeled, each slice cut in half lengthwise then the juice from the pulp pressed
100 g of farmhouse butter 1/2 salt
rapeseed and hazelnut oil
Salt and freshly ground pepper

Step-by-step directions

1 In a saucepan place 50g of butter and melt it then pour in your diced chard, salt and pepper, cover and cook gently for 20 minutes covered.

2 1/2 hour before eating, in a pan pour your 50g of butter and a little oil then when everything is well heated place your fillets skin side down for 6 minutes season then on each fillet place a few half clementine slices, cover and turn off the heat rest for a minimum of 15 minutes.

3 When ready to eat heat your pan and your saucepan then on well heated plates arrange the fillets and in the center your chard garnish pour over it a few drops of hazelnut oil, heat the pan deglaze with the clementine juice reduce slightly and pour boiling over the fillets.

Clémentines Poisson à la poêle Plat de poisson Blettes