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  • Plaice papilotte with young vegetables
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    By Claus Meyer

    Plaice papilotte with young vegetables

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    Servings: 4

    PREPARATION:

    • 1

      Clean the plaices, rinse away any blood and dry them lightly.

    • 2

      Put each fish on its own piece of baking paper. Lift each paper and fish onto the foil and wrap them into packets (but don’t close them yet).

    • 3

      Clean and rinse the all the soil off the carrots and leeks. Put three of each on each plaice.

    • 4

      Add a little chopped garlic and a cold slab of butter (about 20g on each).

    • 5

      Finally pour 1/2 dl fish broth into each packet and season with salt and pepper.

    • 6

      Close the packets thourougly so that the broth is locked in while baking.

    • 7

      Put the foil packets in the oven / on a grill and bake for 30-35 minutes at 170°C.

    • 8

      Remove the packets from the oven. It’s a good idea to check one before serving to make sure that the fish is done. The fish should be solid and white. On the side of the plaice is a thick, straight pointed bone which should be pulled out. If the bone slides out without resistance, the fish is done.

    • 9

      Serve directly on the table, open the packets in front of the guests so that they get a whiff of the wonderful aroma.

    • 10

      Sprinkle the chopped parsley over the opened packets.

    • 11

      Enjoy the fish with home-baked bread on the side.

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  • Servings: 4

    PREPARATION:

    • 1

      Clean the plaices, rinse away any blood and dry them lightly.

    • 2

      Put each fish on its own piece of baking paper. Lift each paper and fish onto the foil and wrap them into packets (but don’t close them yet).

    • 3

      Clean and rinse the all the soil off the carrots and leeks. Put three of each on each plaice.

    • 4

      Add a little chopped garlic and a cold slab of butter (about 20g on each).

    • 5

      Finally pour 1/2 dl fish broth into each packet and season with salt and pepper.

    • 6

      Close the packets thourougly so that the broth is locked in while baking.

    • 7

      Put the foil packets in the oven / on a grill and bake for 30-35 minutes at 170°C.

    • 8

      Remove the packets from the oven. It’s a good idea to check one before serving to make sure that the fish is done. The fish should be solid and white. On the side of the plaice is a thick, straight pointed bone which should be pulled out. If the bone slides out without resistance, the fish is done.

    • 9

      Serve directly on the table, open the packets in front of the guests so that they get a whiff of the wonderful aroma.

    • 10

      Sprinkle the chopped parsley over the opened packets.

    • 11

      Enjoy the fish with home-baked bread on the side.

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