Plaice fried in beurre noisette with capers, almonds, lemon, and a touch of verjus

Name: Plaice fried in beurre noisette with capers, almonds, lemon, and a touch of verjus
Ingredients: Oil; Plaice fillet; Flour; Lemon zest; Capers; Parsley; Butter; Lemon slices; Verjus, optional; Almond

Plaice fillet à la meunière, fried in beurre noisette with capers, almonds, lemon, parsley, and a touch of verjus.

Ingredients

Plaice à la meunière

Oil

Plaice fillet

Flour

Lemon zest

Capers

Parsley

Butter

Lemon slices

Verjus, optional

Almond

Preparation

Pat the fish dry.
Season the fish to taste with salt and white pepper.
Do this about 10 minutes before frying.
Lightly dust the fish with flour.
Fry in plenty of butter with a little oil and let the butter become noisette. Fry for about 2–3 minutes and turn the fish over. Then fry for another 1 to 2 minutes, until a maximum core temperature of 52°C is reached.
Pat the desired amount of capers dry and briefly fry them as well.
Add a knob of cold butter and continuously spoon it over the fish.
Add the lemon slices, fry briefly, and add chopped parsley.
Finally, add a few drops of verjus.
Serve with the beurre meunière from the pan, optionally strained for service.