Fried plaice "Finkenwerder style

Name: Fried plaice "Finkenwerder style
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 2 small onions; 75 g smoked bacon; 2 Plaice ready for cooking (approx. 300 g each); 1/2 Lemon; 7-10 Tbsp Pepper; 7-10 Tbsp Flour; 4 TABLESPOONS Butter; 6 Stem/s Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

In Hamburg's Finkenwerder district, fresh plaice is traditionally served with plenty of rendered bacon

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

500 g Potatoes
7-10 Tbsp Salt
2 small onions
75 g smoked bacon
2 Plaice ready for cooking (approx. 300 g each)
1/2 Lemon
7-10 Tbsp Pepper
7-10 Tbsp Flour
4 TABLESPOONS Butter
6 Stem/s Parsley

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Peel the onions. Chop onions and bacon finely. Skip the bacon in a large pan. Add diced onions and fry until brown. Take out the bacon-onion mixture and put half of the bacon fat in a second large pan.
2
Wash the plaice thoroughly and dab dry. Sprinkle with lemon juice and season with salt and pepper. Turn in the flour, knock off excess flour.
3
Put 1 tablespoon of butter in each pan and heat it up. First fry 1 plaice on the white side for about 4 minutes, then carefully turn it over and fry it on the other side for 4 minutes. Add half of the bacon mixture to each plaice and heat up briefly.
4
Wash parsley, dab dry and chop. Drain the potatoes and let them evaporate briefly. Add 2 tablespoons of butter and parsley and toss through. Arrange plaice with bacon mixture and parsley potatoes.