- Pancetta lardons
- Flat leaf parsley
- Plain flour
- Plaice, skinned and left on the bone
This is my alternative to the classic sole meunière using plaice. The plaice must be in prime condition and I would recommend your fishmonger skin it for you as it is quite fiddly. Celeriac (celery root) is a beautiful root vegetable, which I personally love when it’s roasted or, like here, grated with potatoes and mixed with pancetta to make a crisp and golden galette.
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