Corn plaice with cucumber chutney

Name: Corn plaice with cucumber chutney
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 400 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7 TABLESPOONS Oil; 1 red onion; 200 g Cucumber; 1 TABLESPOON Mustard seed; 2 TABLESPOONS Wine vinegar; 1 TABLESPOON demerara sugar; 8 Stem(s) Coriander; 2 Plaice ready for cooking (approx. 300 g each); 4 TABLESPOONS Flour; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

400 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7 TABLESPOONS Oil
1 red onion
200 g Cucumber
1 TABLESPOON Mustard seed
2 TABLESPOONS Wine vinegar
1 TABLESPOON demerara sugar
8 Stem(s) Coriander
2 Plaice ready for cooking (approx. 300 g each)
4 TABLESPOONS Flour
baking paper

Directions

1
Wash the potatoes thoroughly and cut into slices. Spread on a baking tray lined with baking paper, season evenly with salt and pepper and sprinkle with 2 tablespoons of oil. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.
2
Peel the onion and cut into strips. Wash and clean the cucumber and slice it into thin slices. Heat 1 tablespoon of oil. Roast the mustard in it while stirring. Add onion and fry for about 2 minutes until transparent.
3
Add the cucumber after about 1 minute. Deglaze with vinegar and season with sugar and salt. Wash coriander, shake dry. Pluck the leaves from the stems, except for a little bit for garnishing, and cut them into small pieces.
4
Stir under the chutney and set aside. Wash the clods thoroughly on the outside and inside, season with salt and turn in flour. Heat 2 tablespoons of oil in 2 large pans. Fry the white side of the plaice for 3-4 minutes until crispy brown.
5
Carefully turn the plaice with a flat and as wide a spatula as possible and fry for another 3-4 minutes. Arrange plaice and chutney on plates and garnish with coriander. Add potatoes.