Dish

Stegt rødspætte

Fried Plaice

The dish is made by coating the plaice in flour and breadcrumbs before frying it in a pan. The boiled potatoes are typically served with a dollop of butter and parsley. The remoulade sauce is made from mayonnaise, pickles, capers, and herbs. The dish is a great source of protein and is low in fat and calories.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Stegt rødspætte has been a popular dish in Denmark for many years. It is believed to have originated in the coastal regions of Denmark where fish was a staple food. The dish is now enjoyed throughout the country and is often served at family gatherings and special occasions.

Dietary considerations

The dish contains gluten. Gluten-free options are available by using gluten-free breadcrumbs and flour. The dish is not suitable for vegetarians or vegans.

Variations

Variations of the dish include using different types of fish such as cod or haddock. Some recipes also call for the addition of lemon juice or garlic to the remoulade sauce.

Presentation and garnishing

To ensure that the fish is cooked evenly, it is important to use a non-stick pan and to cook the fish on a medium heat. The remoulade sauce can be made in advance and stored in the fridge for up to 3 days. The dish is typically served on a plate with the fried plaice on one side and the boiled potatoes on the other. The remoulade sauce is served on top of the fish. A sprig of parsley can be used as a garnish.

Tips & Tricks

It is important to use fresh fish for this dish. When frying the fish, make sure the oil is hot enough before adding the fish to the pan. This will ensure that the fish is crispy and golden brown.