Entree: Denmark – Jutland – Rødspættefilet (Lightly breaded and pan-fried plaice fillets served with butter, lemon, and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 plaice fillets, approx. 6 oz each
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup fine dry breadcrumbs or panko
- 1 tsp fine sea salt, plus more for potatoes
- 1/2 tsp freshly ground black pepper
- 4 tbsp unsalted butter, divided
- 2 tbsp (30 ml) neutral oil (canola or sunflower)
- 1 lemon, cut into wedges
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1.5 lb small new potatoes
- 2 tbsp butter for potatoes
- Quick remoulade:
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) finely chopped dill pickles
  - 1 tbsp (15 ml) Dijon mustard
  - 1 tbsp capers, roughly chopped
  - 2 tbsp fresh dill or parsley, finely chopped
  - Salt and pepper to taste

Show original ingredient measurements

- 4 plaice fillets, approx. 6 oz (170 g) each
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 cup (100 g) fine dry breadcrumbs or panko
- 1 tsp (5 g) fine sea salt, plus more for potatoes
- 1/2 tsp (2 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter, divided
- 2 tbsp (30 ml) neutral oil (canola or sunflower)
- 1 lemon, cut into wedges
- 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1.5 lb (700 g) small new potatoes
- 2 tbsp (30 g) butter for potatoes
- Quick remoulade:
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) finely chopped dill pickles
  - 1 tbsp (15 ml) Dijon mustard
  - 1 tbsp (8 g) capers, roughly chopped
  - 2 tbsp (8 g) fresh dill or parsley, finely chopped
  - Salt and pepper to taste

Instructions

Gram weights below are shown as approximate US weights.

1. Bring a pot of salted water to a boil and cook the new potatoes until tender, about 12–15 minutes; drain, toss with 2 tbsp butter and 1 tbsp chopped parsley, and keep warm.
2. Meanwhile whisk eggs in a shallow bowl. Season the flour with 1 tsp salt and 1/2 tsp pepper in another shallow dish. Place breadcrumbs in a third dish.
3. Pat the plaice fillets dry with paper towels. Dredge each fillet in seasoned flour, shake off excess, dip in beaten eggs, then coat evenly with breadcrumbs; press gently to adhere.
4. Heat 2 tbsp butter and 2 tbsp (30 ml) oil in a large skillet over medium-high heat until foaming but not smoking. Fry fillets in batches, 2–3 minutes per side, until deep golden and cooked through. Add remaining 2 tbsp butter toward the end of frying to baste for extra flavor.
5. While fish cooks, stir together remoulade ingredients: 1/2 cup (120 ml) mayonnaise, pickles, mustard, capers, dill, and season with salt and pepper.
6. Transfer fried fillets to a platter lined with paper towels to drain briefly. Sprinkle with chopped parsley and serve immediately with boiled potatoes, lemon wedges, and remoulade.

1. Bring a pot of salted water to a boil and cook the new potatoes until tender, about 12–15 minutes; drain, toss with 2 tbsp (30 g) butter and 1 tbsp (8 g) chopped parsley, and keep warm.
2. Meanwhile whisk eggs in a shallow bowl. Season the flour with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper in another shallow dish. Place breadcrumbs in a third dish.
3. Pat the plaice fillets dry with paper towels. Dredge each fillet in seasoned flour, shake off excess, dip in beaten eggs, then coat evenly with breadcrumbs; press gently to adhere.
4. Heat 2 tbsp (30 g) butter and 2 tbsp (30 ml) oil in a large skillet over medium-high heat until foaming but not smoking. Fry fillets in batches, 2–3 minutes per side, until deep golden and cooked through. Add remaining 2 tbsp (30 g) butter toward the end of frying to baste for extra flavor.
5. While fish cooks, stir together remoulade ingredients: 1/2 cup (120 ml) mayonnaise, pickles, mustard, capers, dill, and season with salt and pepper.
6. Transfer fried fillets to a platter lined with paper towels to drain briefly. Sprinkle with chopped parsley and serve immediately with boiled potatoes, lemon wedges, and remoulade.