Entree: Denmark – Copenhagen & Zealand – Rødspættefilet (Breaded and pan-fried plaice fillets served with boiled potatoes and remoulade)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 4 whole plaice fillets, approx. 5 oz (140 g) each (total approx. 560 g)
- 1 1/2 cups (180 g) fine dry breadcrumbs
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs (approx. 100 g), beaten with 2 tbsp (30 ml) milk
- 3 tbsp (45 g) butter
- 2 tbsp (30 ml) neutral oil such as canola or sunflower oil
- Salt and freshly ground black pepper to taste
- 4 small new potatoes, about 1 1/2 lb (700 g) total, scrubbed
- 1 lemon, cut into wedges (approx. 60 g)
- 2 tbsp (30 ml) chopped fresh parsley

Remoulade
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) finely chopped dill pickles
- 1 tbsp (15 g) capers, chopped
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) finely chopped fresh dill or 1 tsp (1 g) dried dill
- Pinch of sugar, salt and pepper to taste

Instructions

1. Rinse plaice fillets and pat dry with paper towels. Lightly season both sides with salt and pepper.
2. Set up a breading station: place flour in one shallow dish, the beaten eggs with milk in a second dish, and breadcrumbs in a third dish.
3. Coat each fillet first in flour, shaking off excess, then dip into the egg mixture, and finally press into the breadcrumbs to coat evenly. Place on a plate and let rest 5 minutes for the coating to adhere.
4. Meanwhile, place potatoes in a pot, cover with cold salted water, bring to a boil and simmer until tender, about 15–20 minutes depending on size. Drain and keep warm.
5. In a large skillet over medium heat, heat butter and oil together until foaming. Fry fillets in batches without overcrowding for 2–4 minutes per side, depending on thickness, until golden-brown and cooked through. Transfer to a warm plate and keep in a low oven (about 200°F / 95°C) if needed.
6. While fillets cook, whisk together remoulade ingredients in a small bowl; adjust seasoning to taste.
7. Serve fillets hot with boiled potatoes, a lemon wedge, a spoonful of remoulade, and a sprinkle of chopped parsley.