- 1,800 kg piece of plaice
- Béchamel sauce made with 2 soup spoons of butter
- 1 soup spoon of flour
- 1 glass of milk
- 3 soup spoons of Bister capers
- Salt and pepper
- Court bouillon = 1 onion, a sachet of mixed herbs
Poach the plaice in court bouillon, simmer with onion and a small sachet of mixed herbs for about 20 minutes.
Remove and drain, and keep it warm.
Prepare the béchamel sauce with the butter, flour, milk and at the end of the cooking add the Bister capers but do not boil.
Present the plaice and the Bister capers sauce separately.