Mash plaice with bacon and prawns

Name: Mash plaice with bacon and prawns
Yield: 4
Ingredients: 4 mash clods ready for cooking (à approx. 350 g); 3 TABLESPOONS Lemon juice; 750 g Potatoes; 7-10 Tbsp Salt; 2 Onions; 100 g Smoked streaky bacon (piece); 7-10 Tbsp Pepper; 8 TABLESPOONS Flour for turning; 4 TABLESPOONS clarified butter; 3-4 Stem(s) Dill; 100 g North Sea crab meat

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

4 mash clods ready for cooking (à approx. 350 g)
3 TABLESPOONS Lemon juice
750 g Potatoes
7-10 Tbsp Salt
2 Onions
100 g Smoked streaky bacon (piece)
7-10 Tbsp Pepper
8 TABLESPOONS Flour for turning
4 TABLESPOONS clarified butter
3-4 Stem(s) Dill
100 g North Sea crab meat

Directions

1
Wash the plaice, dab dry, sprinkle with lemon juice and leave to stand briefly. Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
2
Onions peel and chop finely. Dice the bacon and fry it crisply in two pans without fat. Fry the onion cubes briefly. Remove bacon and onions from the pans together with the bacon fat and keep warm.
3
Pat the plaice dry. Season with salt and pepper. Turn in flour (see tip) and tap off excess flour. Heat 1 tablespoon of clarified butter in each of the two pans. Fry 1 plaice in each pan for 3-4 minutes on the light side first, until golden brown.
4
Then turn and fry on the dark side for 3-4 minutes. Remove and keep warm. Fry the remaining plaice in the same way.
5
Drain the potatoes. Wash the dill, shake dry and chop finely. Fold into the bacon with the shrimps. Serve everything.