Butter plaice with braised potatoes

Name: Butter plaice with braised potatoes
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 250 g baby potatoes; 250 g Carrots; 1 collar Spring onions; 2 TABLESPOONS Oil; 125 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Plaice ready for cooking (approx. 250 g each); 2 TABLESPOONS Lemon juice; 3 TABLESPOONS Flour; 20 g clarified butter; 1/4 collar Parsley; 15 g Butter; 7-10 Tbsp Lemon wedge and parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

250 g baby potatoes
250 g Carrots
1 collar Spring onions
2 TABLESPOONS Oil
125 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Plaice ready for cooking (approx. 250 g each)
2 TABLESPOONS Lemon juice
3 TABLESPOONS Flour
20 g clarified butter
1/4 collar Parsley
15 g Butter
7-10 Tbsp Lemon wedge and parsley

Directions

1
Peel and wash the potatoes. Clean, wash and slice the carrots. Clean, wash and slice spring onions. Heat the oil in a pot, fry the potatoes for about 10 minutes while turning, add the vegetables 2 minutes before the end of the frying time. Deglaze with broth and simmer for about 12 minutes at medium heat. Season to taste with salt and pepper. In the meantime, wash the fish, dab dry with kitchen paper, sprinkle with lemon juice and salt.
2
Then turn in flour. Heat clarified butter in a large frying pan, add the fish and fry on each side for about 4 minutes at medium heat. In the meantime wash parsley, dab dry and chop finely. Foam butter in a small pot and add parsley. Pour foamed parsley butter over fish and arrange vegetables on two plates. Serve garnished with lemon wedge and parsley leaf