Plaice Fillets With Shallots And Brandy

Preparation:

Preparation: Defrost the fish. Finely chop the shallots. Flour the fish and brown it in a little butter and oil. Season with salt and pepper, then remove the fish and keep it warm. Pour a little more oil into the pan, a little butter and let the shallots wither in the bay leaf, wet them with a small glass of brandy and let them reduce, add salt and pepper. Discard the bay leaf. Pour the dressing over the fish and sprinkle with the parsley.