Ingredients
20 fillets of plaice
500 ml fish stock
5 bulbs of fennel
200 ml olive oil
The juice of 3 lemons
2 teaspoons of pink peppercorns
250 g rice noodles
½ bunch of broadleaf parsley
Salt
Sauté:
5 red onions, thinly sliced
2 tbsp chopped red chilli
Oil for frying
500 ml fish stock
The juice of 3 lemons
5 tbsp capers, drained and rinsed in water
Product catalog!
Product catalog!
See all relevant products for this recipeCooking instructions
Steam the fillets of fish in the fish stock. Cut the fennel into thin slices and cook for 10 minutes in a covered pan, then leave to cool without draining.
Toast the red onion, chilli and capers in a little oil and the bring to the boil with the fish stock and lemon juice. Add the fennel and stir in a little cold butter. Sprinkle with crushed pink peppercorns.
Fry the noodles in a hot deep fat fryer, drain on some absorbent paper and sprinkle with coarse salt and a little parsley.
Place the sauté at the bottom of a dish and arrange the fish fillets on top of it. Decorate with the deep-fried rice noodles and broadleaf parsley.
