Plaice in Lemon-Wine-Dill Sauce

Ingredients for 4 portions:
  • 600g fresh plaice filets
  • 2 tsp WALDBURG Balsam Calamansi VOM FASS
  • 1 small package frozen soup greens
  • 125 ml dry white wine
  • 40g butter
  • Lemon slices for garnishing
  • Tomato wedges for garnishing
  • Parsley
  • 150g crème fraîche
  • 5 Tbs. milk
  • 2 Tbs. lemon juice
  • 1 tsp lemon zest (natural)
  • 2 Tbs. chopped dill
  • Salt and sugar


Rinse the kitchen-ready (gutted) salmon trout under cold, running water and carefully pat dry.
Mix the salt together with the pepper and oregano and rub the mixture into the salmon trout both inside and out.
Mix 3 tablespoons of the lemon oil with the WALDBURG Balsam Calamansi and brush the inside and the outside of the fish with the mixture. Place the sliced garlic in the belly cavity of the fish along with the washed and dried parsley and a couple of halved lemon slices. Brush the inside of a large piece of aluminum foil with the remaining lemon oil.
Place the fish on the aluminum foil and twist the foil shut.
Place the fish in the foil on the hot grill and grill for about 25 minutes, carefully turning once.
Our serving suggestion: baked potatoes with dip or baguette bread.