Carve into the dark skin side and pollinate the plaice with flour. Bake 3 to 4 minutes on each side in a lot of butter and olive oil until the fish is well done. And then, starting top left and continue clockwise: chopped fennel and onion, seasoned with dill, salt and pepper. Fry in butter until onion turns brown. To the right purslane, just washed and sautéed with butter in a pan. It reacts and tastes like spinach. Finish with coarse sea salt and pepper. In addition: peeled shrimps, a bit of parsley for color key and then the sauce. For bisque: make North Sea Fish Soup. Mix the soup, sieve and reduce at least 1/3. Add tomato concentrate, brandy and cream and let reduce further to some thick sauce. In addition to the board: tomatoes diced skinless and back up: kohlrabi, cut in cubes and fried in a pan with butter. Season

Plaice with bisque sauce of North Sea fish

plaice

butter

olive oil

flower

fennel

onion

dill

salt & pepper

purslane

coarse sea salt

shrimps

parsley -

tomato concentrate

Cognac

cream

fresh tomatoes

diced kohlrabi

scallion

with salt and pepper. Kohlrabi is here the potato substitute, because this recipe is low-carb. Finish with some chopped spring onions.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Plaice with

bisque sauce

of North Sea fish

Carve into the dark skin side and pollinate the plaice with flour. Bake 3 to 4 minutes on each side in a lot of butter and olive oil until the fish is well done. And then, starting top left and continue clockwise: chopped fennel and onion, seasoned with dill, salt and pepper. Fry in butter until onion turns brown. To the right purslane, just washed and sautéed with butter in a pan. It reacts and tastes like spinach. Finish with coarse sea salt and pepper. In addition: peeled shrimps, a bit of parsley for color key and then the sauce. For bisque: make North Sea Fish Soup. Mix the soup, sieve and reduce at least 1/3. Add tomato concentrate, brandy and cream and let reduce further to some thick sauce. In addition to the board: tomatoes diced skinless and back up: kohlrabi, cut in cubes and fried in a pan with butter. Season
with salt and pepper. Kohlrabi is here the potato substitute, because this recipe is low-carb. Finish with some chopped spring onions.

plaice

butter

olive oil

flower

fennel

onion

dill

salt & pepper

purslane

coarse sea salt

shrimps

parsley -

tomato concentrate

Cognac

cream

fresh tomatoes

diced kohlrabi

scallion

a recipe guide for the amateur chef Belgian Cuisine