Our recipes

Fried plaice fillets with mustard and dill sauce



  • 250g FEMEG breaded plaice fillets
  • 1 tbsp lemon juice
  • Salt, pepper
  • 300g boiled potatoes
  • 2 tbsp clarified butter
  • 1 tbsp dill, finely chopped
  • 100ml vegetable stock
  • 50g yoghurt
  • 1 tbsp mustard
  • 1 egg yolk
  • 1 pinch sugar


Peel the potatoes and cut them into pieces. Heat the clarified butter in a pan and fry the potatoes at medium heat until crispy, for around 12-15 mins. Keep it warm. Stir vegetable stock, yoghurt, mustard and egg yolk in a saucepan, over a medium heat, whisk until creamy, and stir in a pinch of sugar, salt, pepper and the dill to season. Fry the fish in hot oil in a pan over a medium heat for approx. 8-12 mins, turning regularly, serve with the potatoes and mustard and dill sauce.


45 minutes