Maize plaice with tomato, spring onion and dill vegetables

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the plaice thoroughly and dab dry. Wash lemons hot, rub dry. Peel 1 lemon thinly, cut into fine strips and put aside, and squeeze the juice. Sprinkle the plaice with the juice. Carve tomatoes crosswise, blanch briefly in boiling water, rinse with cold water and drain. Peel the skin from the tomatoes, remove the stalk.

2. 2

   Cut the tomatoes into quarters and remove the seeds. Clean and wash spring onions and cut into slanted rings. Sprinkle the clods with salt, turn in flour and tap off excess flour. Heat clarified butter in a pan and keep the plaice warm in it. Meanwhile heat 2 tablespoons of fat in another pan. Sauté the spring onions in this pan until translucent. Add the tomatoes and fry briefly. Deglaze with the broth and cook covered at low heat for about 5 minutes. Wash the dill, dab dry, garnish except for a few stems, chop coarsely and add to the vegetables. Season vegetables with salt and pepper. Foam up remaining fat in a pot. Arrange the plaice with the vegetables and sprinkle with the foamed fat.

3. 3

   Add the tomatoes and fry briefly. Deglaze with the broth and cook covered at low heat for about 5 minutes. Wash the dill, dab dry, garnish except for a few stems, chop coarsely and add to the vegetables. Season vegetables with salt and pepper. Foam up remaining fat in a pot. Arrange the plaice with the vegetables and sprinkle with the foamed fat. Cut remaining lemon into slices. Garnish the fish with the lemon strips, the remaining dill and the lemon wedges and serve

4. 4

   Preparation time approx. 50 minutes