Butter-fried plaice with new Danish potatoes and a glorious parsley sauce, a classic Danish summer dish that is always a hit with the whole family.
This dish reminds me of sun and summer, which is why I also serve it all year round, as the cold autumn and winter months can leave you longing for sunshine and warmth.
Here I have topped it with fresh yellow raspberries and tart sea buckthorn berries; other times I use lingonberries if I can get hold of them, – I think they go remarkably well with this summer plate. And yes, I also often serve it simply as it is, – butter-fried plaice with potatoes and parsley sauce.
This parsley sauce is a classic roux-based parsley sauce, – do also try the version where potatoes do the thickening, – you will find the recipe here.
