Ingredients
Plaice
flour 00
a knob of butter
lemon juice 1 / 2 cup dry white wine a pinch of salt
chopped fresh parsley Method
Wash and dry fish fillets, pour in the milk, drain and coat with flour.
Heat the butter in a pan without frying. Add
plaice leave to brown both sides, then blend with a half glass of white wine. Season with salt and place the fish fillets on plates.
Add the lemon juice into the pan containing the hot cooking liquid fillet. Heat and pour the sauce over the fish, add the chopped parsley and serve
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