A delicious mix of flavours combine to create this special fish dish. Quite simple to prepare, the pan-fried plaice is lifted by a hint of lemongrass in an apple purée and balanced by the nutty flavours of celeriac of cobnuts.
The Foodpairing method is based on the principle that ingredients go well together when they share aromas. Aromas are the key drivers of our flavour experience and therefore crucial for the synergy of food and drinks. On www.foodpairing.com you can access a database of over 1,500 analysed ingredients and discover their links.
You can find more about flavours, aromas, food pairing and exciting recipes on blog.foodpairing.com.