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Oven-baked Plaice fillet with summer vegetables

APPOLIA-bleu-terrasse-01 - Peugeot Saveurs


  • Whole plaice 1600g
  • Onions 2
  • Fennel 1
  • Zucchini 400g
  • Butter 20g
  • Flour 20g
  • Saffron
  • Pepper
  • Salt


Preparation of the plaice

  • Cut the skin and fins from the plaice.
  • Then remove the skin.
  • Tip: Use a cloth to adhere to the skin more easily.
  • Lift the fillets. Keep the bones to make the base of the sauce (fish stock)

Preparation of the fish stock

  • Disgorging the edges for 1 / 2h.
  • In a saucepan, add oil and brown the bones and the head. Add the saffron, cover with water, heat everything. Then skim.
  • In another saucepan, melt the butter, add the flour and mix. Reserve.
  • Pass the base of the sauce through a colander, then incorporate it into the butter flour mixture. Mix, salt. Bind the mixture, add a little saffron and pepper

The chef’s tip: add a drizzle of white balsamic vinegar to bring out more the taste of the plaice.

Preparation of vegetables

  • Peel and mince the onions then spread them out at the bottom of the dish. Add oil and salt.
  • Cut the fennel stems and cut it into a brunoise.
  • Cover the onions with the fennel, oil and salt again.
  • Cut the zucchini into strips. Arrange the hard layers of fennel and onion, oil and salt.
  • Put everything in the oven for 45 min at 160 °C

Cooking of the fish

  • Take the vegetables out of the oven, add the fillets, cover with the stock, pepper.
  • Put the dish in the even (turned off but still hot) until serving (about 15).