Today we prepare a Parmesan potato cream with plaice fillet and raspberries, the ideal dish to prepare for Christmas lunch.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs plaice
- 3 cups potatoes
- 3.5 oz Parmigiano Reggiano DOP
- 0.5 cup heavy cream
- 1 clove garlic
- 1 onion
- 0.5 cup white wine
- 4.4 oz raspberries
- to taste salt
- to taste extra virgin olive oil
- 1.4 oz bread
Steps
To prepare our recipe, first peel the onion and slice it; peel the potatoes, dice them, and cook everything in plenty of salted boiling water for about 15 minutes; drain (without discarding the water) and let cool.
Meanwhile, coarsely blend the bread, place it in an oiled baking tray, add a drizzle of olive oil, and bake in a preheated oven at 350°F for about ten minutes.
Blend the now-cool onion and potatoes together with about 1.7 cups of cooking water, the grated Parmesan, and fresh cream; place the cream thus prepared in a saucepan and heat it on low heat, covered.
Peel the garlic clove and sauté it in a pan with a drizzle of oil; sear the plaice fillets for a minute, then add the white wine and let it evaporate over high heat; season with salt.
Serve the hot cream by dividing it into plates, add the plaice fillets, cleaned and dried raspberries, the crumb, and a drizzle of raw oil.
You can prepare the cream a few hours in advance, keep it in the saucepan, covered, and reheat it at serving time; you can also wash and prepare the raspberries in advance. You can also cook the plaice in advance.
The dish should be assembled at the moment of serving.
