I offer to your attention a recipe I find suitable for Saint Nicholas Day (according to the Orthodox calendar). Of course, you can prepare it at any time during the year. The turbot/plaice is a very delicious and delicate fish. It needs minimal heat treatment. It is thin and if you overdo with baking, it can break into pieces. The side dish I’ve come up with is suitable for vegans – as a type of starter. For many years I disliked beetroot. I was looking for options to make it acceptable since it is very healthy and one should eat it. Everything has changed with this recipe. And beetroot is wonderful, and even more, it perfectly combines with a plaice … Just have a try!
Products you need:
4 plaice fillets (choose bigger)
3 heads of raw beetroot, grated
2 large carrots, grated
1 cups of crushed into big pieces walnuts
½ garlic head, minced
1 bunch of parsley, finely chopped
vinegar to taste
lemon juice to taste
salt to taste
black pepper to taste
sunflower oil/olive oil to taste (for frying of the starter and for roasting the fish)
3-4 tbsp. of flour (for sprinkling the fish)
Slightly sprinkle the fish with flour (on both sides).
Roast it for a short time in a small greased tray. Then season it with black pepper, salt and lemon juice.
In a saucepan, I fry the beetroot and the carrots well, while constantly stirring. Add walnuts, black pepper and salt.
When the mixture is completely ready, add garlic and parsley. Stir for a few seconds and remove from the hob.
Season with vinegar. The starter is ready.
Serve the plaice fillets, rolled onto the beetroot mixture.
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