Fillets of plaice with shallots and brandy
Instructions
To thaw the fish.
Mince the shallots finely.
Flour the fish and FRY in a little butter and oil.
Season with salt and pepper, then remove the fish and keep it warm.
Pour into the pan a bit more olive oil, a little butter and dry shallots with Laurel, wet with a small glass of brandy and reduce, salt and pepper.
Discard the bay leaf.
Pour the sauce over the fish and sprinkle with parsley.
Ingredients and dosing for 4 persons
- 8 plaice fillets
- 3 shallots (or 1 onion)
- 1 leaf of laurel
- Chopped parsley
- 1 dram of brandy
- Flour
- Butter
- Olive oil
- Salt
- Pepper