Lukewarm potato salad with plaice fillet

Name: Lukewarm potato salad with plaice fillet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g waxy potatoes; 1 Onion; 1/8 l Vegetable broth (instant); 1 TABLESPOON Mustard seeds; 1/2 Cucumber; 1 collar Radishes; 1 collar Chives; 3 TABLESPOONS Oil; 2 TABLESPOONS White wine vinegar; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 double plaice fillets without skin (approx. 180 g each); 2 TABLESPOONS Flour; 20 g Butter or margarine; 75 g streaky smoked bacon; 2 TABLESPOONS Capers; 7-10 Tbsp Peterslie

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g waxy potatoes
1 Onion
1/8 l Vegetable broth (instant)
1 TABLESPOON Mustard seeds
1/2 Cucumber
1 collar Radishes
1 collar Chives
3 TABLESPOONS Oil
2 TABLESPOONS White wine vinegar
1 TABLESPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 double plaice fillets without skin (approx. 180 g each)
2 TABLESPOONS Flour
20 g Butter or margarine
75 g streaky smoked bacon
2 TABLESPOONS Capers
7-10 Tbsp Peterslie

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain and rinse with cold water. Peel and slice the potatoes. Peel onion and chop finely. Heat the broth, add onions and mustard seeds, pour over the potatoes and leave to stand for about 30 minutes.
2
In the meantime, wash the cucumber, quarter it lengthwise and cut into thin slices. Clean and wash the radishes and also cut them into slices. Wash chives, dab dry and cut into small rolls.
3
Mix oil, vinegar and mustard. Season with salt and pepper. Mix cucumber, radish and marinade with the potatoes. Wash the fish and dab dry. Halve the fillets. Season with salt and pepper, turn in flour and fry in hot fat until golden brown.
4
Cut the bacon into cubes. Add to the fish and fry until crispy. Add capers. Arrange two fillets each with some lukewarm potato salad on a plate. Garnish with parsley as desired.