Ingredients
- 600 g of fillets of plaice
- 6 courgettes
- 4 dl of sour cream
- 1 dl of white wine
- 150 g of grated sbrinz
- 30 ml of fresh dill
- 10 ml of maizena
- 2.5 ml of ground black pepper
- 5 ml of Aromat
- 80 g of margarine
- flour for coating the fish
Instructions
- Coat the plaice fillets with flour and fry on both sides until golden.
- With a julienne cutter, remove the outer layer from the courgettes and blanch in boiling salted water for 2 minutes. Strain and keep warm.
- Warm the wine and sour cream together, add the sbrinz and seasoning, and cook until the sbrinz has melted.
- Bring to the boil and thicken with the cornflour diluted in 5 ml water and finish with the dill.
- Dish the fillets surrounded by a ring of the sauce, scatter the courgette julienne over the fillets and finish with a little of the sauce on top.
Notes
Serve it with plain boiled potatoes and a green vegetable.