rödspätta i sardellsås



  • Skinned and gutted whole plaice simmered in a little water with salt and lemon juice until cooked (up to 20 minutes), fish removed and flesh reserved, the cooking liquor made into a velouté sauce and finished with cream and diced fillets of anchovy. The sauce is poured over the fish, gratinated with breadcrumbs and all put into a medium oven and browned.