Stegt Rødspætte

Name: Stegt Rødspætte
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2
Cuisine: New Nordic
Ingredients: 2 tbsp chopped flat-leaf parsley; Boiled new potatoes, to serve; 2 x 350 g whole plaice (or flounder), cleaned; 2 tbsp extra-virgin olive oil; 2 tbsp rye flour; 2 lemons, cut into 5 mm-thick slices; 100 g unsalted butter

Pan-Fried Plaice

Preparation info

Serves
2

Difficulty
Easy
Ready in
30 min

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Plaice is the most common flat fish served all over Denmark. It can be breaded, fried and served on bread for smørrebrød. Here, the whole plaice is cooked simply in a mixture of extra-virgin olive oil and butter, then served with a caramelised lemon butter and potatoes.

Ingredients

2 x 350 g whole plaice (or flounder), cleaned
2 tbsp rye flour
2

Europe
Denmark
Dinner
Fish course
Pescatarian
Nordic
Copenhagen

Method

Pat the fish dry with paper towels, then season well. Put the rye flour on a plate and use to coat the fish, shaking off any excess.

Heat the oil in a large frying pan over medium–high heat, add 25 g of the butter, then once melted and sizzling, add the fish. Cook for 5–8 minutes on each si