Gastronomixs

Plaice confit in smoked butter

Cooking the plaice in smoked butter is a simple way to infuse the fish with a slight smoky flavour. 

Plaice confit in smoked butter

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Ingredients

10

 

plaice fillets

100

ml

Picudo olive oil

 

 

salt and pepper

400

g

butter

 

 

mesquite woodchips

Preparation method

  • Cut the butter into equally sized slices and place them on a tray.
  • Put the tray in the smoker and smoke with the mesquite woodchips for 30 minutes.
  • Place the smoked butter in the refrigerator to firm up.
  • Pat the plaice fillets dry with kitchen towel, season with salt and pepper, and fold them double.
  • Divide the folded fillets into vacuum bags and add the smoked butter and Picudo olive oil.
  • Cook the plaice in the Röner or oven at 60°C for approximately 20 minutes.

Serving suggestions

  • As a component in a main dish with grilled lettuce.
  • As a component in a starter with cucumber components.
  • As a component in an entremets with components of fennel and tomato.

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