8 small plaice fillets or 4 large
150 g butter (unsalted and cold)
A good splash of white wine
1 tsp lemon juice
A few sprigs of fresh dill, finely chopped
500 ml water
1 fish stock cube
4 tbsp capers
Finely chop the shallots. Fry them for a minute in a frying pan or soup pot. Deglaze with a splash of white wine. Add the lemon juice and stock and bring to a boil. Turn the heat to low and carefully place the plaice fillets in it and let them cook (poach) for 10 minutes without boiling. The fish should be just under water. After 10 minutes they will be white and cooked through. Carefully remove them from the pan with a slotted spoon and place them on a plate covered with foil or a lid to keep them warm.
Cut the butter into cubes. Strain the stock in a fine sieve and return about 200 ml to the pan and bring to the boil and allow to reduce slightly. Turn off the heat and beat with a whisk the butter cubes until the sauce has the desired thickness (assemble). You can still heat the sauce afterwards, but not cook it anymore. Stir the fresh dill and capers into the sauce and serve with or over the fish. Serve the fish with some potatoes and vegetables.
If you don’t dare to assemble the sauce, you can also thicken it with some cornflour instead of butter.
Source: Leukerecepten by leukerecepten-nl.
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