Recipe: Plaice fillets Charentaise style

Name: Plaice fillets Charentaise style
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 plies de petits bateaux de 300 g environ, juste écaillées, les filets levés; 3 pommes nouvelles moyennes de Ré (ou de Noirmoutier); Pour la cuisson des pommes :3 litres d'eau de mer ou eau salée; Thym, laurier et une cuillère d'algues séchées; Quelques grains de poivre noir; 150 g de beurre fin demi-sel; Un peu d'aillets ou ail des ours ciselés; 50 g d'amandes torréfiées et concassées; Un peu de farine de riz; Jus de citron, huile, sel fin et poivre du moulin

By chef patrick Asfaux Fishes

Prep 15 min

Cook 25 min

Total 40 min

Servings 4 serv.

Plaice is an inexpensive flat fish that is absolutely delicious. Its name comes from the Latin Platessa, which transformed into Plaïs during the Middle Ages and became Plaice in England.

Recette Plaice fillets Charentaise style - Chef Patrick Asfaux — Photo: chef Patrick Asfaux

Ingredients for 4 servings

2 plaice from small boats of about 300 g each, just scaled, fillets removed
3 medium new potatoes from Ré (or Noirmoutier)

For cooking the potatoes:

3 liters of seawater or salted water
Thyme, bay leaf and one spoonful of dried seaweed
A few black peppercorns
150 g of fine half-salted butter
A little wild garlic or garlic chives, chopped
50 g of roasted and crushed almonds
A little rice flour
Lemon juice, oil, fine salt and freshly ground pepper

Step-by-step directions

1 In a large pot, place your plaice bones, your potatoes and your garnish, pour your cooking water and let it cook for about 20 minutes.

2 On your cutting board, lay out your plaice fillets, salt and pepper them, then coat them in rice flour.

3 In a large skillet, melt 100 g of butter with a few drops of oil. When it becomes golden brown, place your fillets in and mark them for 2 minutes on each side, then turn off the heat and cover for resting.

4 There you have it, your potatoes are cooked, so quickly peel them and place them on your work surface. Mash them with a fork, salt lightly and pepper, then add the remaining 100 g of butter and keep warm.

5 You are ready to eat, so gently reheat the fish and purée. Arrange it in the center of your yellow plates, topped with your crushed almonds, your 2 fillets on each side drizzled with hot brown butter, a squeeze of lemon and a little chopped wild garlic.