Plaice fillet on a cucumber-mango salad
Thaw the Yuu'n Mee plaice fillets in the refrigerator for approx. 12 hours. Alternatively, thaw them at room temperature for 2–4 hours or more quickly by placing them in lukewarm salted water (20 g salt, approx. 2 tbsp per liter of water) for 5–10 minutes.
Wash the cucumber, peel and pit the mango. Dice both into small cubes. Slice the spring onion into fine rings. Wash, deseed and finely chop the chili pepper.
Combine the cucumber, mango, spring onion and chili in a bowl, season to taste with one tsp of fresh lemon juice, a splash of vinegar and some olive oil. Chill the salad.
Season the plaice fillets with salt and pepper, then coat them lightly in flour. Sprinkle sugar onto one side of four lemon slices.
Heat olive oil in a pan and fry the plaice fillets on both sides until golden brown. Afterward, caramelize the lemon slices on the sugared side.
Arrange the cucumber-mango salad on a plate, place the plaice fillet on top and garnish with a caramelized lemon slice. Enjoy your meal!
Wash the cucumber, peel and pit the mango. Dice both into small cubes. Slice the spring onion into fine rings. Wash, deseed and finely chop the chili pepper.
Combine the cucumber, mango, spring onion and chili in a bowl, season to taste with one tsp of fresh lemon juice, a splash of vinegar and some olive oil. Chill the salad.
Season the plaice fillets with salt and pepper, then coat them lightly in flour. Sprinkle sugar onto one side of four lemon slices.
Heat olive oil in a pan and fry the plaice fillets on both sides until golden brown. Afterward, caramelize the lemon slices on the sugared side.
Arrange the cucumber-mango salad on a plate, place the plaice fillet on top and garnish with a caramelized lemon slice. Enjoy your meal!