Plaice Fillets With Almond Crust In Pepper Cream Recipe
Wash the peppers and rub with oil. Place the peppers on a baking tray and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see
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Cooking tools:
- Blender
- Baking sheet
- Oven
- Aluminum foil
- Saucepan
- Pot
- Skillet
- Baking dish
- Chef's knife
- Cutting board
- Colander
- Peeler
- Mixing bowl
- Kitchen towel
- Stove
- Measuring spoon
- Wooden spoon
- Serving platter
Ingredients
- 2 large red and yellow peppers
- 6 stalks of chives
- 75 g Butter
- 50 g Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g flaked almonds
- 800 g small new potatoes
- 1 small onion
- 3 TABLESPOONS Olive oil
- 50 ml dry white wine
- 50 ml Vegetable broth
- 4 double plaice fillets (approx. 130 g each)
- 7-10 Tbsp Lemon juice
- 50–75 g Whipped cream
- 7-10 Tbsp Oil for rubbing the peppers
- 7-10 Tbsp Aluminium foil
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