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Every week, well-known star chefs share their recipes so that you can cook fantastic food at home. This way you can create a Michelin-worthy dish on the table yourself. This week Mario Ridder from Joelia cooks a simple, yet delicious recipe that will make you lick your plate. Recipe: Mario Ridder

You need this:

  • 300 grams of potatoes
  • 300 grams of smoked eel
  • 4 times 120 grams of plaice
  • 1 tablespoon of mustard
  • 150 grams of butter
  • 1 shallot
  • ¼ bunch of chives
  • 4 tablespoons mayonnaise

Potato salad

We start with the potato salad. Cut the potato brunoise and cook it in salt water until done. Let the potatoes cool slightly and then prepare the spuds with mayonnaise, mustard, shallot, chives and the smoked eel cubes that you have cut.

Stir the butter continuously over the heat until the butter turns light brown. Once you have achieved this, let the pan cool a little in water so that the butter does not turn brown.

The fish

The next step is preparing the delicious plaice. Lightly sprinkle some salt and pepper on the school, after which you fry the fish on both sides. When the plaice is done, drizzle the beurre noisette over it. You're probably thinking: peanut butter? Simply put, this is browned butter. It literally means in French: hazelnut butter. No nuts are used, but the name refers to the nutty flavor the butter gets when it browns.

The moment suprême: the layout. Dress the potato salad on the plate and place the plaice in front of the salad. Place the smoked eel cubes nicely on the plaice. A little bit of the beurre noissette on the plate and the dish is ready to be eaten.

Bon appetit!