Continuing on my previous post of my summer vacation in Denmark, I promised to write a bit more of this classic danish dish – “Roedspaette med Persillesovs” = “Plaice with Parsley Sauce”. It is a very plain and simple dish – but absolutely lovely.
It is a dish I identify a lot with the summers in Denmark. Fresh plaice like any seafood, is the key.
This is how my mother in law makes it. ( I always ask her to make it every year – she does it the best!)
- 4 pieces of plaice (skinned and prepared by the fishmonger)
- 200g of ryeflour (coarse) on a plate
- 1-2 eggs , beaten in a open wide bowl
- salt and pepper
- unsalted butter for pan frying (150g)
- 2 tablespoon of vegetable oil
- 1 kg of new potatoes
- 1 cup of chopped fresh parsley
- 4 tbp butter
- 6 tbp flour
- 2-3 dl chicken stock from a cube – warmed up
- 1 dl milk
- salt and pepper to taste
Wash and peel the potatoes, boil them. Drain and leave a side covered.
Pat dry the fish. Season the coarse ryeflour with salt and pepper. Beat the eggs. Take out 1 dl milk and put aside.
Take about 50g butter first and 1 tbp of oil onto a frying pan on high heat for the first 1 min, and lower it to medium heat.
Coat the fish first on both sides with the egg, than roll over the fish piece in the flour. Place the fish onto the now hot oil/butter mixture. Fry the fish about 6-7 mins on each side.
Put the fish aside . Finish frying the remaining 3 pieces.
Dissolve the chicken stock (if a cube) in a pot with water (check the instructions on the stock wrapping). Add the now hot stock to the milk. Like bechamel sauce, make the roux with the butter and flour. Melt the butter over low heat, do not brown it. Stir in the flour , blend continuously until it is a glossy paste. Slowly add the chicken stock mix into the roux mixture..use half first – place a bay leaf into the mixture. Now the sauce should look like melted ice cream. If already too thick you can thin it with the remaining stock mixture. About 5 mins down the road as you cook it, it will get thicker , so you need to check its consistency now and again what you like best. Switch off the heat once it is about the consistency you like, remember it does get a little thicker after, due to the heat. Season with salt and pepper, remember the bouillon is salty – be stingy with the seasoning. Take out the bay leaf and add in the chopped parsley a little a time.
Place the fish on a plate, with the potatoes and pour the parsley sauce over it, or you can serve the sauce on the side.