Plaice in the Potato Crust with Sage Butter

Prepare the plaice from the dealer ready for frying (also peel off the dark skin). Peel the potatoes, then cut into very narrow slices (works great on a cucumber slicer) and cut again into strips. Do not put the strips in water, otherwise they will lose their corn starch. Acidify the plaice, season with salt and turn them lightly in flour to the other side. Stir the egg white well, rub the fish only lightly with it (pastry brush!) and press the potato strips, mixed with thyme, on both sides until smooth.

Next, place in a well-hot, coated frying pan with clarified butter and roast until golden brown, about 5 minutes. Using a wide palette, carefully turn to the other side. Roast again for 5 minutes until golden brown. At the same time, reduce the fish stock with the white wine to 1 dl. Cut the sage into very fine strips and knead well with the butter and the vegetable cubes. Stir the well cooled butter mixture into the simmering fish stock. Finally, season with lemon and salt.

Best served with parsley potatoes and leaf salads.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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