Entree: Germany – Schleswig-Holstein – Finkenwerder Scholle (Pan-fried North Sea plaice with smoked bacon and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 plaice fillets, approx. 6 oz (170 g) each
- 6 oz (170 g) smoked bacon or Speck, cut into lardons
- 1/2 cup (60 g) all-purpose flour, for dredging
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 large onion, thinly sliced (8 oz / 225 g)
- 1/4 cup (60 ml) dry white wine or fish stock
- Salt to taste (about 1 tsp / 6 g)
- Freshly ground black pepper to taste (about 1/2 tsp / 2 g)
- 1 lemon, cut into wedges
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Step 1: Pat plaice fillets dry and season both sides with salt and pepper. Lightly dredge each fillet in flour, shaking off excess.
2. Step 2: In a large skillet over medium heat, cook the bacon lardons until fat renders and pieces are crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
3. Step 3: Add 1 tbsp (14 g) butter and the neutral oil to the skillet with the bacon fat. Increase heat to medium-high. Add the floured plaice fillets, skin side down if skin-on, and fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Transfer fillets to a warm plate and keep warm.
4. Step 4: Reduce heat to medium and add remaining 3 tbsp (42 g) butter to the pan. Add the sliced onion and sauté in the butter and bacon fat until softened and golden, about 8–10 minutes.
5. Step 5: Deglaze the pan with the white wine or fish stock, scraping up browned bits, and cook until liquid reduces slightly, about 2 minutes. Return the crisp bacon to the pan and stir to combine with the onions.
6. Step 6: Spoon the bacon-and-onion mixture over the warm plaice fillets. Sprinkle with chopped parsley and serve immediately with lemon wedges alongside.