Butter plaice with braised potatoes

Name: Butter plaice with braised potatoes
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 400 g baby potatoes; 250 g Carrots; 1 collar Spring onions; 2 TABLESPOONS Oil; 1/2 TEASPOON Vegetable broth; 7-10 Tbsp salt, white pepper; 2 Plaice (à approx. 350-400 g; ready to cook pre-; 7-10 Tbsp prepared); 2 TABLESPOONS Lemon juice; 3 TABLESPOONS Flour; 1-2 TABLESPOONS clarified butter; 2-3 stem(s) Parsley; 1 tablespoon (15 g) Butter

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

400 g baby potatoes
250 g Carrots
1 collar Spring onions
2 TABLESPOONS Oil
1/2 TEASPOON Vegetable broth
7-10 Tbsp salt, white pepper
2 Plaice (à approx. 350-400 g; ready to cook pre-
7-10 Tbsp prepared)
2 TABLESPOONS Lemon juice
3 TABLESPOONS Flour
1-2 TABLESPOONS clarified butter
2-3 stem(s) Parsley
1 tablespoon (15 g) Butter

Directions

1
Peel or clean and wash the potatoes and vegetables. Cut carrots into slices, spring onions into pieces
2
Heat the oil. Potatoes in it under turning ca
3
Fry for 10 minutes. Add vegetables and fry briefly. Deglaze with 1/8 l water, bring to the boil and stir in stock. Cover and stew for about 10 minutes, season
4
Rinse the clods and dab dry. Sprinkle with lemon juice, salt and turn in flour. Fry in 1-2 pans in hot clarified butter for 5-6 minutes on each side.
5
Wash the parsley and chop finely. Froth butter, add parsley. Arrange the fish and vegetables and pour the parsley butter over them
6
Drink: cold beer