800 g plaice fillets
1 red onion
1 clove garlic
1 sour apple
2 cm fresh ginger
1 courgette or zucchini or squash
1 small tin tomato purée
1 tablespoon rose paprika
1/4 tablespoon white pepper
1 tsp. salt
1 cup chopped parsley to sprinkle
40 ml water and 160 ml coconut milk
1 small fish stock cube
1 kg potatoes to mash potatoes or
8 baking potatoes
½ cup chives
100 g butter
Oriental plaice fillets
First, some facts: Squash, zucchini and Courgette is the same herb, but only three different names. The first name Squash used in the United States and the second name Zucchini in Italy and the last Courgette in France.
Procedure without liability: Clean your fresh plaice (flatfish) and filleting them, or thaw fillets, if you buy frozen fish. Sprinkle with salt, white pepper and parsley. Fold fillets.
Peel and chop onion and garlic. Wash and cut leek, apple, ginger and gourgette into cubes. Peel if necessary the apple if the skin is "nasty". Mix the "green" and pour it in a butter greased casserole.
Put the fillets as shown in the picture slightly overlapping each other on top of mixture.
Mix the tomato purée, rose paprika, coconut milk and water with fish broth and pour over the fillets.
The dish is prepared in a pre-heated hot air oven at 180 to 200 ° C for 35 to 40 minutes.
Extras: Serve the dish with mashed potatoes or baked potatoes. Garnish with chopped chives.
Hint: Instead of gourgette you can use leeks if gourgette unavailable. Got some fresh salmon, try adding some strips inside plaice.
Drink: Cold glass of white wine or a cold beer.