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Fish, European

Danish style breaded plaice with remoulade and potatoes

Danish style breaded plaice is a fish dish for 4 people, ready in 40 minutes, easy to make, for €3.60 per person. The fillets turn golden in butter and are served with a curry and pickle remoulade alongside parsley potatoes. The key is cooking the fish in brown butter, which gives the breading a nutty flavor.

Tonight we're cooking Danish style, with golden breaded plaice fillets, a curry and pickle remoulade, and parsley potatoes.

Danish style breaded plaice with remoulade and potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Plaice is a flat fish with delicate flesh that pairs well with a crisp coating. Here the fillets go through flour, egg, then breadcrumbs before cooking in butter until golden and nutty. The curry and pickle remoulade adds a tangy, fresh contrast, far from a plain mayonnaise.

This is a good weeknight dinner when you want something simple but a little different, or a Sunday meal if you're hosting guests who enjoy fish. Kids generally like the crunchy coating, and you can tone down the remoulade by using less curry. Mon Chou brings you this version inspired by Danish home cooking, easy to recreate at home.

The ingredients

4 people

Fish counter

  • Plaice fillets 8

Pantry

  • Flouroften in the pantry 4 tbsp
  • Breadcrumbsoften in the pantry 120 g
  • Mayonnaiseoften in the pantry 5 tbsp
  • Picklesoften in the pantry 6
  • Capersoften in the pantry 1 tbsp
  • Mild curry powderoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Butter 60 g

Fruits and vegetables

  • Potatoes 800 g
  • Parsley 6 sprigs
  • Lemon 1

Allergens Fish, Gluten, Eggs, Mustard

The step by step recipe

  1. Cook the peeled potatoes in salted water. 20 min

    Keep them covered, they'll stay hot for serving.

  2. Mix the mayonnaise with chopped pickles and capers, curry powder, and a bit of parsley to make the remoulade.

    A touch of curry is the signature of Danish remoulade.

  3. Season the fillets with salt and pepper, coat them in flour, then beaten egg, then breadcrumbs.

    Press the breadcrumbs on firmly with the palm of your hand.

  4. Brown the fillets in foaming butter, a few minutes on each side. 8 min

    Flip them only once using a wide spatula.

  5. Drain the fillets, then toss the potatoes in the cooking butter with the chopped parsley.

    Roll the potatoes in the butter, they'll turn glossy and fragrant.

  6. Serve the plaice with the remoulade, the parsley potatoes, and a lemon wedge.

    Squeeze the lemon over the fish, its freshness cuts through the breading.

Our tips to get it right

  • Pat the plaice fillets dry with paper towels before breading them, the coating sticks better to a dry surface.
  • Don't crowd the pan, cook the fillets in two batches if needed so they turn golden instead of steaming.
  • Make the remoulade before cooking the fish, it tastes even better after resting a few minutes in the fridge while you handle the rest.

The variations

  • Swap the plaice for sole or cod, the cooking time stays similar depending on the thickness of the fillets.
  • For a fish free version, bread slices of zucchini or celery root and serve them with the same remoulade.
  • For a faster version with hungry kids, swap the boiled potatoes for frozen sautéed potatoes.

What to serve it with

  • A cucumber salad with dill
  • Buttered rye bread
  • A light lager

Storage

Store the cooked breaded fillets and the remoulade separately in sealed containers, up to 2 days in the fridge. Reheat the fish in a pan or oven so it gets some crunch back, the remoulade is best served cold. Freezing isn't recommended, the breading loses its crispness once thawed.

Questions about this dish

Can I use panko instead of regular breadcrumbs?

Yes, panko gives an even crispier crust. Use the same amount and press it firmly onto the fillets so it sticks well.

How do I know when the butter is ready to brown the fish?

The butter should foam and smell slightly nutty without turning black. If it burns, lower the heat and wipe out the pan before starting again.

Can the remoulade be made ahead of time?

Yes, it keeps for a day in the fridge in a sealed container. The curry and pickle flavors actually develop a bit more with time.

Will kids who don't like curry eat this dish?

Just use less curry in the remoulade or serve plain mayonnaise on the side. Breaded fish is usually a hit even with picky eaters.

How long does it take to make a Danish style breaded plaice with remoulade and potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Danish style breaded plaice with remoulade and potatoes?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Danish style breaded plaice with remoulade and potatoes cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs, mustard. Always check the labels of the products you buy.

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