Plaice Fillets Charente Style delicate and fragrant

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 3.5 oz (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 3.5 oz (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.