Fried plaice with mushroom-bacon-butter and roasted potatoes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 15 minutes. Drain potatoes, rinse and peel them cold, let them cool down. Clean and peel the mushrooms and cut them into slices. Wash parsley, dab dry, put something aside for garnishing. Cut the rest into strips. Leave bacon in a hot pan until crispy.

2. 2

   Add mushrooms and fry for 1-2 minutes. Mix in parsley, remove from the pan with a skimmer. Fry potatoes in hot bacon fat for about 10 minutes, turning several times until golden brown. Wash the plaice thoroughly and dab dry. Cut off breast and dorsal fin with scissors. Spread flour on a plate. Season the plaice with salt and pepper and turn in flour. Tap off excess flour. Put oil in a large or two pans. First fry the plaice on the light side until golden brown. Turn carefully and fry on the other side until golden brown. Melt the butter and heat the bacon mixture in it again briefly.

3. 3

   Tap off excess flour. Put oil in a large or two pans. First fry the plaice on the light side until golden brown. Turn carefully and fry on the other side until golden brown. Melt the butter and heat the bacon mixture in it again briefly. Season potatoes with salt and pepper. Serve the plaice with bacon butter and roast potatoes, garnish with parsley. Cucumber salad tastes good with it

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
810 kcal

CARBS
39 g

FATS
52 g

PROTEINS
44 g