📝 About This Recipe
A quintessential Danish seaside classic, Stegt Rødspætte captures the soul of Scandinavian summer dining with its delicate, flaky flesh and irresistibly crisp rye-crusted skin. This dish celebrates the pristine quality of North Sea flatfish, elevated by the nutty depth of 'beurre noisette' and the brightness of fresh garden parsley. It is a masterclass in simplicity, where high-quality butter and precise technique transform humble ingredients into a luxurious coastal feast.
🥗 Ingredients
The Fish
- 4 pieces Whole Plaice (fresh, gutted and dark skin removed, approx. 300-400g each)
- 1 cup Fine Rye Flour (traditional for a deeper, nuttier crust)
- 1/2 cup All-purpose Flour (mixed with rye for texture)
- 2 teaspoons Sea Salt (plus extra for seasoning)
- 1 teaspoon Freshly Ground White Pepper (to taste)
For Frying
- 100 grams Unsalted Butter (high quality, Danish-style preferred)
- 3 tablespoons Neutral Oil (rapeseed or sunflower oil to prevent butter from burning)
Parsley Brown Butter Sauce
- 150 grams Unsalted Butter (for the sauce)
- 1 large bunch Fresh Curly Parsley (finely chopped)
- 1 whole Lemon (half for juice, half for wedges)
- 2 tablespoons Capers (drained, optional for extra tang)
Suggested Garnish
- 4 sprigs Fresh Dill (for decoration)
- 1/4 cup Pickled Red Onions (for a pop of acidity)
👨🍳 Instructions
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1
Begin by rinsing the plaice under cold running water. Pat each fish extremely dry with paper towels; moisture is the enemy of a crispy crust.
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2
In a wide, shallow dish or tray, whisk together the rye flour, all-purpose flour, sea salt, and white pepper until well combined.
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3
Dredge each fish in the flour mixture, pressing down gently to ensure an even coating on both sides. Shake off any excess flour and set aside on a wire rack for 5 minutes to allow the coating to adhere.
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4
Heat a large skillet over medium-high heat. Add 50g of the butter and the neutral oil. Once the butter stops foaming and begins to smell nutty, it's ready.
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5
Place two fish in the pan (or fry one at a time if the pan is small). Do not crowd the pan, as this will drop the temperature and result in soggy skin.
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6
Fry the plaice for 4-5 minutes on the first side. Look for the edges turning a deep golden brown and the flesh becoming opaque.
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7
Carefully flip the fish using a wide fish spatula. Fry for another 3-4 minutes on the second side. The fish is done when the meat easily pulls away from the bone at the thickest part.
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8
Remove the cooked fish and place them on a warm platter. Repeat the process with the remaining fish and butter.
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9
While the fish rests, prepare the sauce. Wipe out the skillet or use a clean small saucepan. Add the remaining 150g of butter over medium heat.
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10
Allow the butter to melt and then foam. Continue cooking, swirling the pan constantly, until the milk solids turn a light toasty brown and it smells like toasted hazelnuts.
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11
Immediately remove from heat to stop the cooking. Stir in the finely chopped parsley, lemon juice, and capers. The parsley will sizzle and become slightly crisp.
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12
Taste the sauce and add a pinch of salt if needed. Pour the hot parsley butter generously over the fried fish.
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13
Garnish with fresh lemon wedges and dill sprigs. Serve immediately while the crust is at its peak crunch.
💡 Chef's Tips
Always use a mix of butter and oil for frying; the oil raises the smoke point, allowing you to get a crisp crust without burning the butter. Rye flour is the secret to the authentic Danish 'Kro' (inn) flavor, providing a crunch that wheat flour alone cannot achieve. If you are nervous about flipping whole fish, you can use plaice fillets instead, but reduce the cooking time to 2-3 minutes per side. Make sure the pan is hot before adding the fish; if you hear a loud sizzle, you’re on the right track. To keep the first batch of fish warm while cooking the second, place them in an oven preheated to 80°C (175°F) on a wire rack.
🍽️ Serving Suggestions
Serve with classic Danish 'Vildmose' potatoes—small, new potatoes boiled with plenty of salt and a sprig of lovage. A side of creamy, homemade remoulade is the traditional accompaniment for those who want an extra layer of indulgence. Pair with a crisp, cold Danish pilsner or a glass of dry Riesling to cut through the richness of the brown butter. A fresh cucumber salad (Agurkesalat) with vinegar and sugar provides a perfect acidic contrast to the fried fish. Finish the plate with a spoonful of lingonberry jam or fresh red currants for a traditional touch of Scandinavian sweetness.