Maischolle in Provence

Name: Maischolle in Provence
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 2 Peppers (e.g. red and yellow); 1 small zucchini; 1 small aubergine; 4 medium-sized tomatoes; 1 big onion; 1-2 Garlic cloves; 2 TABLESPOONS olive oil, salt, pepper; 1 TABLESPOON Tomato paste; 1 TEASPOON dried herbs of Provence; 2 Plaice ready for cooking (350-400 g each); 2 TABLESPOONS Lemon juice; 3-4 Tbsp Flour for turning; 2 TABLESPOONS clarified butter

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

2 Peppers (e.g. red and yellow)
1 small zucchini
1 small aubergine
4 medium-sized tomatoes
1 big onion
1-2 Garlic cloves
2 TABLESPOONS olive oil, salt, pepper
1 TABLESPOON Tomato paste
1 TEASPOON dried herbs of Provence
2 Plaice ready for cooking (350-400 g each)
2 TABLESPOONS Lemon juice
3-4 Tbsp Flour for turning
2 TABLESPOONS clarified butter

Directions

1
Clean, wash and cut the vegetables into large pieces. Peel and chop onion and garlic
2
Heat the oil in a pot. Sauté onion and garlic in it. Steam vegetables briefly. Season well. Stir in tomato paste, 1/4 l water and herbs. Bring everything to the boil, cover and stew for 25-30 minutes
3
Wash the plaice thoroughly and pat dry. Sprinkle with lemon juice, salt and turn in flour. Heat clarified butter in a large frying pan or 2 pans. Fry the plaice for 5-7 minutes, first on the white side and then on the dark side, until golden brown. Season the vegetables to taste. Served with: boiled potatoes or fresh baguette
4
Drink: cool rosé wine