German cuisine · Fish & Seafood

Plaice Finkenwerder Style

Flour-dusted pan-fried plaice topped with fried onions and warm North Sea shrimp.

Ingredients · for 4 servings

• 4 plaice (ready to cook, approx. 400 g each)
• 200 g North Sea shrimp
• 3 onions
• 100 g flour
• 100 g clarified butter
• 50 g butter
• 1 lemon
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Rinse the plaice under cold water, pat very thoroughly dry, drizzle with lemon juice, salt and let sit for 10 min.; cut the onions into fine rings.
2. Just before frying, coat the fish in flour on both sides and shake off the excess thoroughly so the crust stays thin and crisp.
3. Heat clarified butter in a large pan until it just starts to smoke and fry the plaice one at a time for 4–5 min. per side, until the skin is golden brown and the dorsal fin pulls out easily; keep warm in the oven at 80°C.
4. Pour off the frying fat, melt the butter in the pan and fry the onion rings over medium heat for 6–8 min. until golden brown.
5. Add the North Sea shrimp and let them heat through for just 1 min. – any longer and they turn tough – then season with pepper.
6. Place the plaice on warmed plates, spoon the onion-shrimp mixture with the butter over the top, sprinkle with parsley and serve with lemon wedges and pan-fried potatoes.