Poached Plaice with Mustard Butter

Ingredients

• 1200 gPlaice
• 2000 mlWater
• 50 mlWhite wine vinegar
• 8 gSalt
• 60 gButter
• 20 gMustard
• 2 gPepper
• 20 mlLemon juice

Instructions

1. 1

   Prepare

   • Scale, gut and rinse the plaice thoroughly under cold water.
   • Place whole fish in a bowl and cover with 1,000 ml cold water, 50 ml white wine vinegar and 8 g salt. Refrigerate and let sit 2–3 hours to remove slime.
   • Rinse the fish under cold water before cooking and let drain.
2. 2

   Poach

   • Bring 1,000 ml water to a gentle simmer in a wide pot.
   • Carefully place the fish into the simmering water. Poach 4–6 minutes depending on size until opaque and just cooked through.
   • Lift out with a wide slotted spoon and let drain.
3. 3

   Mustard-Butter Sauce

   • Melt the butter in a small pan over medium heat.
   • Stir in the mustard and warm gently (do not boil). Season with lemon juice and black pepper.
   • Pour the warm sauce over the poached plaice or serve on the side.
4. 4

   Serve

   • Arrange the fish on warmed plates.
   • Drizzle with the mustard-butter sauce, season with freshly ground pepper and serve with lemon wedges.