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Platija al Ajillo | Pan-Fried Plaice with Garlic Oil & Parsley Potatoes
(0)
35 min
Quick
Gurkerl Küche
Feines Schollenfilet nach spanischer Art: In der Pfanne sanft goldbraun gebraten, serviert mit aromatischem Knoblauchöl, frischer Petersilie und Bio-Zitronenspalten. Dazu passen traditionell geschwenkte Petersil-Erdäpfel – ein wunderbarer mediterraner Fischgenuss voller Frische.
Ingredients
Preparation method
Preparation & Side Dish
Thoroughly wash the waxy potatoes, peel, and cut into bite-sized pieces. Boil in a pot with plenty of salted water for approx. 15–20 minutes until tender. Then drain and let steam off briefly.
Rinse the plaice fillets under cold water, pat thoroughly dry with paper towels, and season both sides with fine salt and freshly ground black pepper.
Turn the seasoned plaice fillets in the plain wheat flour on a flat plate so they are coated very thinly. Gently tap off any excess flour.
Chef's tip
Important for perfect fish enjoyment: Plaice fillet is particularly delicate and cooks very quickly. Do not fry the fish for too long so that the juicy meat stays succulent and flaky.
The garlic oil turns out best at a low to medium temperature – this allows the garlic to become wonderfully sweet and savory without burning.
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