Filets de carrelet meunière aux amandes

Pan-Fried Fillets of Plaice with Butter & Almonds

Preparation info
  • Serve


    • Difficulty


    • Ready in

      30 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

One of the best-known and loved flatfish of all, plaice can be easily identified at the fishmonger’s by its distinctive brown colouring and vivid orange spots. If cooked well, this tasty fish can be every bit as good as Dover Sole, and it is a much cheaper alternative, too. This recipe helps to bring out the natural meatiness of the fish and is one found on brasserie menus across France, perhaps not always with almonds, but certainly à la meunière. Who can resist it?