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Plaice fillet with capers and anchovies

Category Fish & seafood

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  • 45 minutes
  1. 1 onion
  2. 1 clove of garlic
  3. 1 ts capers
  4. 6 anchovy fillets
  5. 2 stalks parsley
  6. 4 tomatoes
  7. 75 g bacon cubes
  8. 4 plaice fillets (à approx. 80 g)
  9. salt, pepper
  10. sugar to taste

1. Peel and finely cut the onion and garlic. Finely chop the capers and anchovies. Finely chop the parsley.

2. Scald tomatoes with boiling water, remove the skins and dice.

3. Heat the pan on highest level up to the roasting window, switch to a low level and add the diced bacon in the pan and roast. Push the bacon aside slightly and place the plaice fillets in the pan.

4. Roast briefly the fillets on both sides, remove from the pan, season with salt and pepper and keep warm.

5. Add the onion and garlic in the pan and roast. Add the diced tomato, capers and anchovies. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 3 minutes.

6. Season to sauce taste with salt, pepper and sugar. Place the fish in the hot sauce, sprinkle with parsley and serve.

This recipe has been tested and approved by AMC.

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Cooking method

suitable for controlled coooking

Vegetable window

Roasting without added fat

Cooking without added water

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