German cuisine · Fish & Seafood

Spring Plaice with Green Beans and Smoked Beef Brisket

Young plaice fried in clarified butter, served with green beans, savory and smoked beef brisket.

Ingredients · for 4 servings

• 4 spring plaice (ready to cook, approx. 350 g each)
• 500 g green beans
• 120 g smoked beef brisket (whole piece)
• 2 sprigs savory
• 1 onion
• 100 g flour
• 80 g clarified butter
• 30 g butter
• 1 lemon
• Salt, pepper

Instructions

1. Trim and halve the beans, cut the smoked beef brisket into fine strips and the onion into cubes; rinse the plaice, pat dry, drizzle with lemon juice and salt.
2. Render the beef brisket strips in a pot without fat for 4 min. until colored, add the onion cubes and sauté for 3 min. until translucent.
3. Add the beans, one sprig of savory and 100 ml water, salt and cook covered for 12–15 min. until the beans are tender-crisp and nearly all the liquid has evaporated.
4. Coat the plaice in flour, shake off the excess and fry in the hot clarified butter for 4–5 min. per side, until the crust is golden brown and the flesh separates easily from the center bone.
5. Add the butter to the beans, finely chop the second sprig of savory, stir in and season with pepper.
6. Arrange the plaice on warmed plates, place the bacon-beans alongside, and serve with lemon wedges and boiled potatoes.