Anna Sogaard
Fried Plaice with Curry Sauce by Anna Sogaard
Curry Sauce
1. Sweat all veg down until tender in neutral oil. Add all spices to bloom in oil. Add vinegar to deglace and add veg stock.
2. Let simmer for 30-45 minutes. Blend in blender and strain.
3. Heat sauce base and emulisfy with 1 250g pack of unsalted butter with emersion blender. Season with salt to taste.
Fried Plaice
1. Cut a whole plaice of ca 600g with head cut off in two pieces midway so that you have one both filets held together with the bone in, this is called a tranche.
2. Coat in cornstarch and deep fry in oil until crispy and just cooked (ca 4 minutes depending on thickness of fish) A cake tester stuck in the centre of the filet should come out warm.
Serving
1. Serve with warmed curry sauce and parsley or chervil tossed in lemon juice.
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