PAN FRIED PLAICE WITH MUSTARD SAUCE

Plaice is a common name used for a group of flatfish. There are four species in the group, the European, American, Alaskan and scale-eye plaice. The term plaice (plural plaice) comes from the 14th century Anglo-French plais. This in turn comes from the late Latin platessa, meaning flatfish, which originated from the Greek platys, meaning broad.

Serves 4
20 minutes
182 kcal per serving (without side dishes)


Ingredients

• 1 tsp olive oil
• 1 small yellow onion, finely chopped
• 1 clove garlic, crushed
• 4 plaice or sole fillets à 150 g
• 1 1/4 dl dry white wine
• 2 tbsp coarse-grained mustard
• 2 dl crème fraiche
• 2 tbsp mixed herbs, chopped

Method

1. Heat the oil in a large skillet.
2. Add the onion and garlic and sauté for 3 minutes or until the onion is soft.
3. Add the fish fillets and fry them for 1 minute on each side.
4. Add the wine and simmer until reduced by half.
5. Stir in the remaining ingredients, bring to boil, then simmer for 3-4 minutes until the sauce has thickened slightly and the fish is cooked.
6. Serve with for example boiled potatoes and haricot verts.