Coated Fillet of Plaice with Parmesan Sauce - Panerad spättafilé med parmesansås

COATED FILLET OF PLAICE WITH PARMESAN SAUCE

Panerad spättafilé med parmesansås

Serves 2

Plaice:

8.8 oz fillets of plaice

salt, black pepper

0.2 cup dried breadcrumbs

1 tablespoon butter

Parmesan sauce:

1 egg yolk

1 teaspoon lemon juice

½ teaspoon French mustard

½ garlic clove

some sugar

0.2 cup grated Parmesan cheese,

approx 0.8 oz

2 tablespoons low-fat creme fraiche

1 tablespoon chopped dill

finely grated zest from ½ lemon

For serving:

boiled potatoes

sugarsnaps

red onion

white balsamic vinegar (optional)

Sauce:

Mix egg yolk, lemon juice, mustard, finely grated garlic, sugar, Parmesan cheese and creme fraiche. Stir in dill and lemon zest and flavor with salt and pepper.

Mix the breadcrumbs with salt and pepper and coat the fish. Fry in butter.

Serve the fish with the Parmesan sauce, boiled potatoes, lightly boiled sugarsnaps and shredded red onion, preferably but not necessarily with some vinegar drizzled over them.

Enjoy!

Bella