Seafood: Danish Plaice Gratine

In northern Europe, a very popular fish is the PLAICE, a flat, brown, spotted, somewhat similar to the flounder. The Danes poach, fry, and grill the Rodspaette and serve it with sauces or cold with mayonnaise.

In Copenhagen two good restaurants noted for their seafood, both facing the docks and located next to each other, are the Fiskehusets and Krogs Fiskerestaurant. Their plaice specialties are superb.

Recipe

1 pound plaice or flounder fillets.

2 lemon slices.

1 bay leaf.

3 sprigs parsley.

3 whole peppercorn.

Water.

3 tablespoons butter.

Half pound sliced fresh mushrooms.

Grated parmesan cheese.

Fine dry bread crumbs.

A quarter cup dry Sherry.

Salt, pepper, nutmeg to taste.

2 tablespoons flour.

The Cooking

Put the fish fillets in a saucepan. Add the lemon slices, bay leaf, parsley, and peppercorns. Pour in 2 and a half cups of f water. Bring to a boil. Reduce the heat and cook slowly, covered, about 10 minutes, or until the fish is just tender. Remove them and keep warm. Strain the broth and reserve. Melt the butter in a saucepan and add the mushrooms. Saute 4 minutes. Stir in the flour and cook for 1 minute. Gradually add 2 cups of the strained broth and cook slowly, stirring, until the sauce is thickened.

Season with salt, pepper, and nutmeg. Stir in the sherry and remove from the heat. Put the cooked fish until a buttered baking dish. Spoon the mushroom sauce over them. Sprinkle the top generously with bread crumbs and cheese. Dot with butter. Cook in a preheated hot oven for about 12 minutes, or until the top is golden.