Our recipes

Ingredients

• 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

Preparation

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.