Plaice with an Egg and Butter Sauce

Name: Plaice with an Egg and Butter Sauce
Yield: Serves Four
Ingredients: 15 ml/1 tbsp lemon juice; salt and ground black pepper; boiled baby carrots, to serve; lemon slices, to garnish; 30 ml/2 tbsp chopped fresh dill; 2 eggs, hard-boiled and finely chopped; 75 g/3 oz/6 tbsp butter; 4 plaice fillets, about 225 g/8 oz each

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

A sauce of chopped hard-boiled egg with melted butter is known as sauce Polonaise, though this Eastern European dish is not Polish at all. It rambles across the boundaries of Eastern European countries and is delicious wherever it is eaten.

Ingredients

4 plaice fillets, about 225 g/8 oz each
75 g/

Fish course
Pescatarian
Gluten-free

Method

Put the fish, skin side down, on a sheet of greased foil on a grill (broiler) rack. Melt the butter in a small pan and brush a little over the fish. Season with salt and pepper.
Grill (broil) the fish under a moderate heat for 8–10 mi