Smoked plaice in lime butter with fresh herbs.
Head over to the fish shop and ask for some plaice. Start your smokers and season your skillets! You just don't want to miss out on this treasure from the North Sea! Smoked plaice baked in browned lemon butter with fresh green herbs. Can you resist this plate?
Servings 1 persoon
Equipment
- BBQ or smoker with lid
- 2 Chunks smokewood
- Cast iron skillet
Ingredients
- 1 plaice
- 40 gr. unsalted butter
- 3 twigs fresh thyme
- 1 handful of parsley
- Salt and pepper at taste
- 1/2 lime juice and zeste
Instructions
- Preheat your BBQ for a session at medium heat(+-200°C). In this session I used my Kamado Joe Classic II.
- Put a cast iron skillet on the grid and preheat it.
- Add 2 chunks of smokewood (peach wood chunks in this case) and wait until the smoke gets a subtle blue tint.
- Add the butter to the skillet and let sizzle for a couple of minutes until it turns slighly brown and gets a nutty smell. Always close the lid to make sure the plaice and butter catch as much smoke as possible.
- Chop the lime zeste and add to the butter together with the fresh herbs. Bake the fish in the browned lime butter for 3-4 minutes (lid closed). Halfway you open the lid to spoon some of the butter over the plaice).
- Open the lid of your BBQ and gently turn the plaice with a spatula. Repeat the instructions above for this side of the plaice.