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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




plaice fillets



Picudo olive oil



salt and pepper






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.

Previous page